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Balsamic-Glazed Pearl Onions

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CATEGORY CUISINE TAG YIELD
Sami 12 Servings

INGREDIENTS

4 Baskets (10 ozs. each) pearl onions (about 90)
1/4 c Olive oil
2 tb 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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