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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I originally prepared these items as an element that would help dress up a steak platter and make it look pretty (along with some vine roasted tomatoes and herbs). But these little guys completely held their own and proved why they deserve to be a “recipe” in their own right. While they do entail an extra step (boiling and peeling the onions), this is a great recipe and technique to have in your pocket for when you need that extra touch or side dish that makes a simple seasoned and grilled meat special.
1 (10 ounce) package pearl onions (cipollini onions also okay)
3 tablespoons Gefen Olive Oil
1/2 teaspoon Gefen Salt
1 heaping tablespoon sugar
1/3 cup water
1/4 cup Tuscanini Balsamic Vinegar
1/2 teaspoon dried rosemary leaves
Bring a small saucepan of water to boil. Add onions in their skins and boil for two minutes. Drain and let cool.
Once onions are cool enough to handle, slice off root and pop onions out of their skins.
Heat oil in a saute pan over medium heat. Add onions and saute for about five minutes, until caramelized and brown. Sprinkle with salt and sugar and stir.
Add water and balsamic vinegar. Raise heat and bring liquid to a boil. Lower heat, cover, and cook for five more minutes. Season with rosemary.
Uncover and cook a couple more minutes to let liquids thicken a bit more. If you are preparing ahead and will be rewarming later you can skip this step.
Store onions in an airtight container in the refrigerator up to a few days ahead. To rewarm, pour contents of container into a baking pan and warm, uncovered, for 10-20 minutes, until warm, watching to make sure they don’t overcook or burn.
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