| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Assorted pearl onions such as red; white, and/or yellow (about 8 cups) |
| 2 |
tb |
Olive oil |
| 1 |
c |
Balsamic vinegar |
| 1/2 |
c |
Water |
INSTRUCTIONS
In a saucepan of boiling water blanch one third of onions 3 minutes and
drain. Blanch remaining onions in batches in same manner. Cool onions and
peel.
In a large heavy skillet heat oil over moderately high heat until hot but
not smoking and saute onions until lightly browned, about 5 minutes. Add
vinegar and water and simmer, stirring occasionally, until onions are
tender, about 15 minutes. Transfer onions with a slotted spoon to a
platter, reserving liquid. Glazed onions may be prepared up to this point 2
days ahead and onions and reserved liquid chilled separately, covered.
Reheat onions in reserved liquid, adding a little water if necessary, and
transfer with slotted spoon to platter. Simmer reserved liquid until
thickened and syrupy and reduced to about 1/2 cup.
Spoon sauce over onions and serve warm or at room temperature.
Yield: 8 servings
Recipe by: Cooking live Show #9010
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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