Food recipes
Balsamic Glazed Pearl Onions Recipe
Balsamic Glazed Pearl Onions Recipe Ingredients: fresh red onions, oil, olive, salad or cooking vinegar, balsamic water, bottled, generic Directions: In a saucepan of boiling water blanch one third of onions 3 min and...
Balsamic Glazed Pearl Onions Recipe
Ingredients:
fresh red onions,
oil, olive, salad or cooking
vinegar, balsamic
water, bottled, generic
Directions:
In a saucepan of boiling water blanch one third of onions 3 min and drain.
Blanch remaining onions in batches in same manner.
Cold onions and peel.
In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry onions till lightly browned, about 5 min.
Add in vinegar and water and simmer, stirring occasionally, till onions are tender, about 15 min.
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 till thickened and syrupy and reduced to about 1/2 c..
Spoon sauce over onions and serve hot or possibly at room temperature.
Yield: 8 servings
Ingredients:
fresh red onions,
oil, olive, salad or cooking
vinegar, balsamic
water, bottled, generic
Directions:
In a saucepan of boiling water blanch one third of onions 3 min and drain.
Blanch remaining onions in batches in same manner.
Cold onions and peel.
In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry onions till lightly browned, about 5 min.
Add in vinegar and water and simmer, stirring occasionally, till onions are tender, about 15 min.
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 till thickened and syrupy and reduced to about 1/2 c..
Spoon sauce over onions and serve hot or possibly at room temperature.
Yield: 8 servings