Preparation:
Remove a small slice from both stem and root end of each pearl onion and
peel them.An alternate way is to par boil them for 2 minutes,drain and
plunge into ice water to stop the cooking process.Pop the skins off by by
pressing the onion at the root end.
Set the onions in a saucepan wide enough to accommodate them in one layer
and barely cover them with water.Boil over high heat for 10 minutes until
partially cooked.Add the butter and sugar and continue to boil until the
water has evaporated and the onions begin to sizzle. Reduce the heat to
medium low and shake the saucepan and t urn the onions in the butter and
sugar to brown them.Continue to cook until the onions are glazed,brown and
syrupy looking.Add a tablespoonful orl more of balsamic vinegar and cook
until evaporated.season well with salt and pepper. 8 to 10 servings as a
side dish |
