BALSAMIC BRAISED PEARL ONIONS back to home
serves about 4
I’m a crazy fool for onions- this simple side dish is simple, savory, and delicious. Don’t even think about using frozen onions- fresh pearl onions are so much better and readily available. The milder Italian cippoline onions are great prepared this way as well.
2 cups little pearl onions- white yellow, red or mixed- you choose*
a few sprigs of fresh thyme
1/2 cup chicken stock
1/2 cup good quality balsamic vinegar
2 t butter + 2 t olive oil
kosher salt
fresh ground black pepper
Prepare the onions: To peel the onions place an x at the root end of each onion with a sharp paring knife. Bring enough water to boil to cover the onions. Pour boiling water over - let sit for a minute or two.. Drain. Peel when cool enough to handle- trimming the roots as necessary.
Put the butter and olive in a stove top heavy casserole that has a tight fitting lid- have the heat at med-hi. When bubbly add the onions. Add the onions and stir them from time to time- sprinkle them with some salt and pepper.
When they start to take on a little color- 3-4 minutes- reduce the heat to med- lo. Add the stock, vinegar and the thyme sprigs. Put the lid on and let them braise for about 10-12 minutes until tender - but not popping their skins.
Using a slotted spoon remove the onions to a serving dish. Discard the thyme. Turn the heat up on the balsamic braising juices and reduce until it thickens - some. It should coat a spoon. Be careful that the heat isn’t too high- it can burn easily. This shouldn’t take more than a couple minutes.
Pour over the onions. Garnish with some thyme leaves.
* I like “Melissa’s” organic onions and shallots. They come in little mesh bags- in the produce department in many markets in the US.