Balsamic Pearl Onions
serves 8
These pearl onions require 20 minutes of peeling time but can be made 2 days ahead. Serve just a few on each plate for a piquant counterpoint to Thanksgiving turkey and mashed potatoes.
Read more about this recipe at the Washington Post.
2 tablespoons unsalted butter
3 (30-ounce) mesh packages white pearl onions and red pearl onions, peeled
1 pinch ancho chili powder
1/4 teaspoon unsweetened cocoa powder
1/2 to 3/4 cup balsamic vinegar
1/2 cup heavy cream (optional)
prep: 20 minutes
total: 3 hours
medium heavy bottomed saucepan (with lid)
slotted spoon
2 storage containers
small saucepan
1. In a medium, heavy bottomed saucepan over medium heat, melt the butter. Add the onions and stir to coat. Cook for 10 minutes, or until onions have softened slightly. Add the salt to taste and the chili powder, cocoa powder and balsamic vinegar, stirring to combine. Cover, reduce heat to the lowest possible setting and cook for 2 to 3 hours, stirring occasionally.
2. Using a slotted spoon, transfer the onions to a container to cool. Reserve the reduced balsamic vinegar in a separate container. At this point, the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days.
3. To serve, in a small saucepan on a medium-low setting, heat the reserved balsamic vinegar with the heavy cream, if desired. Add the onions and stir until warmed through. Adjust seasonings to taste and serve in a warmed, lidded dish.
