Recipe - Balsamic-Glazed Pearl Onions

4 Baskets (10 ozs. each) pearl
onions (about 90)
One fourth cup Olive oil
2 tablespoon Balsamic vinegar
Fresh ground black pepper,
to taste

by: Laurie Souza, Franciscan Oakville Estate, New Orleans Times Picayune.

Boil the onions in salted water until they are crisptender, 37 mins,
depending on the size, drain. Remove and discard the papery outer skins.
Do not cut off much of the root end or the onion will fall apart.

Heat a saute pan, large enough to hold all the onions in one layer, over
mediumhigh heat. When hot, add the oil. When oil is rippling, add
onions, shaking pan until all are wellcoated with oil. Add one tabsp plus
one teasp of the vinegar. Continue to saute, shaking pan occasionally,
until the onions are golden brown, 68 mins.

When they are golden, sprinkle in the remaining two teasp balsamic vinegar;
season with the fresh ground pepper to taste. Shake the pan briefly to
distribute the vinegar. Taste for seasoning and add a dash more vinegar if
desired, but there should be just a hint of it.

Posted to FOODWINE Digest 21 November 96

Date: Thu, 21 Nov 1996 15:25:27 0600

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG