Darling, have you seen my pearls? Cherry Balsamic Glazed Pearl Onions

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Being a professional cook has meant coming home reeking of onions and garlic on an almost daily basis. Sometimes flaking off fish scales or peeling off an octopus tentacle or two. And while I do not mind much when I have to shake off thin slices of prosciutto after a deli slicer “incident,” sometimes I really enjoy simple, easy home cooked meals.

With our birthdays quickly approaching, I am looking for the perfect birthday side dish that require little prep and no fuss. Along with a (teeny tiny portion of) colcannon and braised Brussels sprouts, these glazed pearl onions are perfect for our double-birthday dinner. We used a very fine cherry balsamic vinegar we picked up while in Colorado earlier this year, but you can substitute any good quality balsamic vinegar. We received our pearl onions from our friends at Melissa’s Produce. This dish is a great side to a rib-eye steak.

Cherry Balsamic Glazed Pearl Onions

Cherry Balsamic Glazed Pearl Onions
Serves 4

1 10 ounce bag white pearl onions
1/4 cup red wine vinegar
2 tablespoons unsalted butter
1/2 cup water
Salt & Pepper to taste
1/4 cup cherry balsamic vinegar (or any good quality balsamic)
1 teaspoon minced fresh thyme
1 teaspoon lemon zest

1. Place the onions in a pot of boiling water. Allow to boil for 2-3 minutes. Drain.
2. Cut off the root end. You should be able to squeeze the onion out of the skin.
3. In a large skillet combine the onions, vinegar, butter, and water. Bring to a boil over medium-high heat.
4. Reduce to a simmer. Season with salt and pepper. Cook until the onions are tender and most of the liquid evaporates, about 15 minutes.
5. Add the balsamic vinegar and cook until the sauce thickens, about 3 minutes.

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