Caramelized pearl onions with balsamic reduction
These sweet baby onions will add flavor and flair to any entree.
Here’s another 5-ingredient, 5-minute wonder, but this time it’s a savory side dish to accompany your fish, meat or chicken entree. I loved watching the process of reduction happening in minutes before my eyes, and was thrilled with the end result. If you’ve never made a reduction, and you like fool-proof, fail-safe, easy dishes, this recipe’s got your name on it.
- 1 12-ounce bag frozen baby (pearl) onions, partially defrosted
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons powdered sugar
- Salt and pepper, to taste
Heat oil in a frying pan. Add onions, and saute on high heat until onions start to brown. Continue cooking for another minute, browning on all sides and allowing any water to evaporate.
Add vinegar and powdered sugar and stir. Bring to a boil, and continue cooking until sauce is thick and sticky (5-10 minutes). Turn off heat, add a dash of salt and pepper, and toss to coat evenly.
Serve as a sweet and savory accompaniment to salmon, meat or chicken.
Adapted from a recipe in Bon Appetit, February 2003.
Related Topics: Vegetarian