| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 1 | Servings | |
INGREDIENTS
| 24 | Pearl onions | |
| 1 | c | Beef broth |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 1/4 | c | Butter |
INSTRUCTIONS
Peel the onions and brown them in the butter Pearl Onions in Balsamic Now, in my recipe. You make an "x" in the base of each onion and boil til just barely tender in water. Saute in butter until they start to get some color. Through on a liberal amount of balsamic vinegar. Cook down to a syrup. Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue <[email protected]> on Nov 1, 1997
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”