bw.toflyintheworld.com
The best recipes

Balsamic-Glazed Pearl Onions

Balsamic-Glazed Pearl Onions


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Yield

Serves 6 (serving size: 1/2 cup)

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

Ingredients

  • 1 1/2 tablespoons unsalted butter, divided
  • 2 (14.5-oz.) pkg. frozen pearl onions, thawed and drained
  • 2 tablespoons sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup water, as needed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped parsley

Nutritional Information

  • Calories 115
  • Fat 3g
  • Satfat 2g
  • Unsatfat 1g
  • Protein 2g
  • Carbohydrate 21g
  • Fiber 2g
  • Sodium 249mg
  • Calcium 4% DV
  • Potassium 7% DV
  • Sugars 13g
  • Added sugars 4g

How to Make It

Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with parsley.


Watch the video: Glazed Pearl Onions Recipe: Paris Vlog #13