Sweet and Sour Pearl Onions With Balsamic Vinegar

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs white pearl onions
  • 2
    cups meat stock
  • 4
    tablespoons unsalted butter
  • 14
    cup balsamic vinegar
  • 1
    tablespoon sugar
  • pepper, freshly ground, to taste
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DIRECTIONS

  • Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
  • Drain and place under cold running water to halt the cooking.
  • Drain again.
  • Using a small, sharp knife, trim off the root ends and slip off the skins.
  • Do not cut the onions too deeply or they will fall apart.
  • In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
  • Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
  • Uncover the pan and stir in the vinagar, sugar, salt and pepper.
  • Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
  • Add a bit of warm water if needed to keep the onions moist.
  • Serve warm.
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