Balsamic Glazed Pearl Onions - Martha Stewart

• (10 ounce) bags white pearl onions (can use a mixture of red and white pearl onions, trimmed and peeled)↗2 bags
• cup dry white wine (or Dry Vermouth)↗1⁄2 cup
• tablespoons butter↗3 tablespoons
• cup water↗1 cup
• teaspoon coarse salt↗1⁄4 - 1⁄2 teaspoon
• teaspoon fresh ground black pepper↗1⁄4 teaspoon
• cup balsamic vinegar↗1⁄4 cup

Step-by-step instructions

1. 1

   In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper.

2. 2

   Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).

3. 3

   Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

4. 4

   A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.