Balsamic-glazed Pearl Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 12 | Servings | ||
INGREDIENTS
| 4 | Baskets, 10 ozs. each pearl | |
| onions about 90 | ||
| 1/4 | c | Olive oil |
| 2 | T | Balsamic vinegar |
| Fresh ground black pepper | ||
| to taste |
INSTRUCTIONS
> by: Laurie Souza, Franciscan Oakville Estate, New Orleans Times Picayune. Boil the onions in salted water until they are crisp-tender, 3-7 mins, depending on the size, drain. Remove and discard the papery outer skins. Do not cut off much of the root end or the onion will fall apart. Heat a saute pan, large enough to hold all the onions in one layer, over medium-high heat. When hot, add the oil. When oil is rippling, add onions, shaking pan until all are well-coated with oil. Add one tabsp plus one teasp of the vinegar. Continue to saute, shaking pan occasionally, until the onions are golden brown, 6-8 mins. When they are golden, sprinkle in the remaining two teasp balsamic vinegar; season with the fresh ground pepper to taste. Shake the pan briefly to distribute the vinegar. Taste for seasoning and add a dash more vinegar if desired, but there should be just a hint of it. Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 15:25:27 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 18.8mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g