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Skinning the Little Buggers
There are easy ways and hard ways. I took the easy way out with this one.
I don’t often cook with pearl onions. I think I can attribute that to the first time I did. I purchased a small bag of the onions and took them home. Without reading up on how to handle them, I proceeded to slice off each end and started to peel them. Don’t do this. Really. Don’t. It took me about three months to work through the bag and I butchered many onions. FYI – the right way is to soak the little buggers and then the skins slide right off.
For this recipe, I bought onions already skinned.
This picture does not really do the dish justice. It was really pretty good.
I ended up halving the recipe as two bags are a whole lotta onions!
Stating the onions.
And finishing them.
They were delectable!
Balsamic-Glazed Pearl Onions
Prep Time: 20 minutes | Cook Time: 40 minutes | Makes: 8
Ingredients:
2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
1/2 cup dry white wine
3 tablespoons butter
Coarse salt and ground pepper
1/4 cup balsamic vinegar
Directions:
1. 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).
2. Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
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