Carmelized Onions

Course : Vegetables
Serves: 1
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Ingredients:

48 small Pearl white onions
2 tablespoons butter
2 teaspoons sugar
2 tablespoons Balsamic vinegar
1 teaspoon salt and pepper
 

Preparation / Directions:

Remove a small slice from both stem and root end of each pearl onion and peel them.An alternate way is to par boil them for 2 minutes,drain and plunge into ice water to stop the cooking process.Pop the skins off by by pressing the onion at the root end. Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water.Boil over high heat for 10 minutes until partially cooked.Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle. Reduce the heat to medium low and shake the saucepan and t urn the onions in the butter and sugar to brown them.Continue to cook until the onions are glazed,brown and syrupy looking.Add a tablespoonful orl more of balsamic vinegar and cook until evaporated.season well with salt and pepper. 8 to 10 servings as a side dish

 

Nutritional Information:

236 Calories (kcal); 23g Total Fat; (85% calories from fat); trace Protein; 8g Carbohydrate; 62mg Cholesterol; 234mg Sodium


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