Recipe - Pan Roasted Balsamic Onions

10 ounce White pearl onions
10 ounce Red pearl onions
10 ounce Cipolline onions flat
Italian onions
2 One fourth pound Leeks
5 tablespoon Olive oil
1 One half teaspoon Salt
One fourth teaspoon Fresh ground pepper
One fourth cup Balsamic vinegar
1 cup Chicken stock Low Salt
2 tablespoon Unsalted butter
One half teaspoon Fresh thyme (for
Garnish)

Bring a med sized saucepan of water to a boil. Add all onions and boil for
1 minute. Drain. Let stand till cool enough to handle, then carefully
peel, leaving root and stem ends intact. Transfer to a large bowl and add 2
T olive oil, 1 tsp salt, and One fourth tsp pepper,toss.

Clean leeks, and discard green tops, trim roots without cutting off the
base. Cut them in half, lengthwise, and let soak in cold water for 10 min.
Remove from water, pat dry, place in a med bowl. Add 1 T olive oil, and 1/2
tsp salt, toss to combine.

Heat a large skillet, add 1 T olive oil and the leeks, saute about 5 min,
remove, set aside. Add remaining 1 T oil to the skillet, and the rest of
the onions, saute for 57 min, till lightly browned. Reduce heat to
med/low, add vinegar and stock, cover, and cook 2030 min, till onions are
soft, adding leeks to the pan after 10 min.

Uncover, and add butter, increase heat and saute on higher heat 34 min,
till liquid in pan reduces to a glaze. Serve.

Recipe By : DReamer701

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip