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Ingredients
- 2 1/2 lb Assorted pearl onions such as red, white, and/or possibly yellow (about 8 c.)
- 2 Tbsp. Extra virgin olive oil
- 1 c. Balsamic vinegar
- 1/2 c. Water
Directions
- In a saucepan of boiling water blanch one third of onions 3 min and drain. Blanch remaining onions in batches in same manner. Cold onions and peel.
- In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry onions till lightly browned, about 5 min. Add in vinegar and water and simmer, stirring occasionally, till onions are tender, about 15 min. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid chilled separately, covered.
- Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid till thickened and syrupy and reduced to about 1/2 c..
- Spoon sauce over onions and serve hot or possibly at room temperature.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1421g | |
| Calories 871 | |
| Calories from Fat 247 | 28% |
| Total Fat 28.02g | 35% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 1776mg | 51% |
| Total Carbs 138.75g | 37% |
| Dietary Fiber 17.3g | 58% |
| Sugars 81.39g | 54% |
| Protein 12.48g | 20% |
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