Pearl onions browned in a little butter and finished with a little Balsamic syrup or glaze make for a tasty mouthful along side of roasted poultry or meat. The trick to easy peeling is blanching in boiling water, then shocking in ice water. The peels almost slip off. Or for those in a hurry dinners, buy the pre-peeled in the refrigerated produce section.
Course Side Dish
Keyword balsamic, butter, pearl onions
1 3/4poundspearl onions
1tablespoonBalsamic syrup or glaze
Bring a medium pot of water to a full boil. While the water is coming to a boil, prepare an ice bath with a large bowl, ice cubes and water. When the water is boiling, carefully add onions into the pot and boil for 1-2 minutes.
Remove the onions with a slotted spoon or small strainer and place immediately into the ice bath for a few minutes. Drain the onions from the ice water. With a sharp paring knife, trim the root end of the onion, and slip off the skin.
In a large skillet or saute pan, melt the butter over medium heat. Add the onions to the pan and turn heat down to medium-low. Allow onions to brown in the butter until they are golden and tender when pierced with a sharp paring knife. When ready, drizzle with the Balsamic and swirl the pan to coat the onions. Serve hot.