sketch of Bob above the Pearl Onions in Balsaminc Vinegar Sauce recipe.

CARAMELIZED PEARL ONIONS WITH BALSAMIC VINEGAR (Detroit Free Press)

1 T. unsalted butter
1 T. sugar
1 pkg. (12-16 oz.) frozen pearl onions, thawed
1 2/3 c. coarsely chopped red or yellow bell pepper
1 t. fresh or 1/4 t. (or to taste) dried rosemary or favorite herbs
1/2 t. salt
1/4 t. black pepper
2 T. balsamic vinegar

In a large nonstick skillet, melt the butter over medium-high heat. Add the sugar and onions. Sauté 8 minutes or til the onions are golden brown, stirring frequently. Stir in the bell pepper, rosemary, salt and pepper. Sauté 2 minutes. Drizzle the onions with balsamic vinegar and serve.


Pearl Onions in Balsaminc Vinegar Sauce recipe is published in our November, 2010 Menu Minder, Issue #325.