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23 July 2006

Balsamic Glazed Onions (Cooks Illustrated)

Balsamic Glazed Onions (5 Star)

Serves 4

Do not thaw the onions before adding them to the skillet. Fresh thyme, sage, or oregano can be substituted for the rosemary.

2 tablespoons unsalted butter

1 pound frozen pearl onions

1/2 cup low-sodium chicken broth

1 tablespoon balsamic vinegar

4 teaspoons light brown sugar or dark brown sugar

1/2 teaspoon minced fresh thyme leaves

Table salt and ground black pepper

1. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and cook until lightly browned, about 10 minutes.

2. Stir in the broth, vinegar, brown sugar, and thyme. Bring to a boil. Reduce to a simmer, cover, and cook until the onions are tender, about 12 minutes.

3. Remove the lid and return to a boil. Cook until the broth reduces to a glaze, about 5 minutes. Season with salt and pepper to taste.