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Name: Caramelized Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Black Pepper freshly ground; Balsamic vinegar; 2 tb Butter; 2 ts Sugar; 48 Pearl white onions; Salt to taste

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INGREDIENTS

Black Pepper ; freshly ground
Balsamic vinegar
2 tb Butter
2 ts Sugar
48 Pearl white onions
Salt ; to taste

Servings

INSTRUCTIONS

Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end. Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle. Reduce the heat to medium-low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper. This recipe yields about 8 to 10 servings as a side dish. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6758 broadcast 11-24-1997) Recipe by: Michele Urvater

NOTES

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Caramelized Onions

Black Pepper freshly ground
 Balsamic vinegar
2 tb Butter
2 ts Sugar
48 Pearl white onions
 Salt to taste

Remove a small slice from both stem and root end of each pearl onion  and peel them. An alternate way is to parboil them for 2 minutes,  drain and plunge into ice water to stop the cooking process. Pop the  skins off by pressing the onion at its root end. Set the onions in a  saucepan wide enough to accommodate them in one layer and barely  cover them with water. Boil over high heat for 10 minutes until  partially cooked. Add the butter and sugar and continue to boil until  the water has evaporated and the onions begin to sizzle. Reduce the  heat to medium-low and shake the saucepan and turn the onions in the  butter and sugar to brown them. Continue to cook until the onions are  glazed, brown and syrupy looking. Add a tablespoonful or more of  balsamic vinegar and cook until evaporated. Season well with salt and  pepper. This recipe yields about 8 to 10 servings as a side dish.    Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6758 broadcast 11-24-1997)    Recipe by: Michele Urvater

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 8 servings

Calories: 38
Calories from Fat: 26 (68%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 7.6mg		2 %
Sodium 20.5mg		1 %
Potassium 1.7mg		0 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.2g
Protein 0g		0 %
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: 38

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