Balsamic Glazed Onions
1/2 cup balsamic vinegar
1/2 cup honey
4 - 6 tbs butter
1 tablespoon fresh rosemary, chopped fine
Salt & fresh ground black pepper to taste
2 bags frozen pearl onions (about 2 pounds)
In a medium saucepan, combine the first 5 ingredients and bring
to a simmer over medium heat. Simmer for about 20 minutes
until reduced to a syrupy glaze consistency. Add the onions and
simmer for another 10 minutes or so.
These can be prepared and refrigerated up to this point. Before
serving, reheat on stove top, or dump them into an ovenproof
serving dish and stick in the oven with everything else.
Pairs Well With
These glazed onions provide a bright note to
counter all the heavy, dense flavors on the plate. I've taken to
preparing 2 pounds each year; they always disappear. Incidentally,
they're pretty indestructible and can be prepared well in advance,
and they reheat well on stove top or in the oven. Nice trick for
the holiday cooking space crunch.