Serve these with roasted birds or meats, or along with grilled vegetables. The onions cook in a jiffy, and their simple beauty and exquisite yumminess will blow your guests away.
Yield 4 servings
Ingredients
1 pound fresh pearl onions
2/3 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon butter
Pinch of sugar
Salt and freshly ground black pepper, to taste
1
Fill a large, deep frying pan with water and bring to a boil. When bubbling, drop in onions and cook for 3 minutes. Drain and allow to cool. Cut off the root end and peel. (This step can be done up to 8 hours in advance.)
2
In same frying pan over medium heat, combine stock, balsamic and butter. When butter has melted, add onions, sprinkle with sugar and cook, stirring to coat onions, until mixture is syrupy and onions are just tender, not soft. Add a few drops of water if syrup gets too thick.
3
Season to taste with salt and freshly ground pepper.
