Ingredients
- 2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 1/2 cup Water
Make it step by step
- In a saucepan of boiling water, blanch one third of the onions for 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.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.