Caramelized Pearl Onions with Balsamic Glaze

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (16 ounce) bags frozen white pearl onions, left frozen, excess ice removed
1/4 cup extra-virgin olive oil
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 cup balsamic vinegar
2 garlic cloves, minced
2 tablespoons chopped fresh parsley

DIRECTIONS

Adjust oven rack to low position and heat oven to 425 degrees.
Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Simply Perfect Scones on December 19, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Jun. 12, 2006 by BUSYBEE25

Used fresh pearl onions for this -- at least I think that's what they were. Cheap at produce... MORE

Reviewed on May 22, 2006 by WEBDANCE

Very simple and delicious. I like this better than traditionally caramelized onions because it... MORE

Reviewed on Jun. 5, 2006 by SHANNAO

Just OK for us--the sauce overpowered the mild onions. MORE

Reviewed on Oct. 12, 2007 by HEIDI IN TN

I made this a little differently. After reading other recipes, I sliced up onions and put them... MORE

Reviewed on Jan. 27, 2007 by IMVINTAGE

We loved these! Although I didn't use the glaze ...I made a glazed salmon dish ( Super Grilled... MORE

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