Balsamic-Glazed Pearl Onions
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Suggest a better descriptionINGREDIENTS
- 2 1/2 lb Assorted pearl onions
- 2 tb olive oil
- 1 c Balsamic vinegar
- 1/2 c Water
INSTRUCTIONS
In a saucepan of boiling water blanch one third of onions 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. 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 until thickened and syrupy and reduced to about 1/2 cup. Spoon sauce over onions and serve warm or at room temperature. Yield: 8 servings Recipe by: Cooking live Show #9010 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
NOTES
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Nutrition
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| Serving Size: 1 Serving (126g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 61 | ||
| Calories from Fat: 6 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 9mg | 0 % | |
| Potassium 161.8mg | 4 % | |
| Total Carbohydrate 12.4g | 4 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 10.8g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 61
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