2 bags (10 ounces each) red or white pearl onions (or a combination of both)
1/2 cup dry white wine
3 tablespoons unsalted butter
Coarse salt and ground pepper
1/4 cup balsamic vinegar
Directions
Bring a medium saucepan of water to a boil. Cut an X in stem end of each onion, and when water reaches a boil, place ones in water for one minute. Drain. Let stand until cool enough to handle, then carefully peel, leaving root and stem ends intact.
In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
Add vinegar and cook until sauce thickens and onions are glazed, 2 to 3 minutes.
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