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Skinning the Little Buggers

There are easy ways and hard ways. I took the easy way out with this one.

I don’t often cook with pearl onions. I think I can attribute that to the first time I did. I purchased a small bag of the onions and took them home. Without reading up on how to handle them, I proceeded to slice off each end and started to peel them. Don’t do this. Really. Don’t. It took me about three months to work through the bag and I butchered many onions. FYI – the right way is to soak the little buggers and then the skins slide right off.

For this recipe, I bought onions already skinned.

Photo Feb 21, 5 27 56 PM

This picture does not really do the dish justice. It was really pretty good.

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I ended up halving the recipe as two bags are a whole lotta onions!

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Stating the onions.

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And finishing them.

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They were delectable!

Balsamic-Glazed Pearl Onions

Prep Time: 20 minutes | Cook Time: 40 minutes | Makes: 8

Ingredients:

  • 2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
  • 1/2 cup dry white wine
  • 3 tablespoons butter
  • Coarse salt and ground pepper
  • 1/4 cup balsamic vinegar

Directions:

1. In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).

2. Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

Source: http://www.marthastewart.com/313714/balsamic-glazed-pearl-onions

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Categories: kosher, Low Carb, Recipes, Sidedish2, vegan, Vegetable4, Vegetarian, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

5 Comments on “Skinning the Little Buggers”

  1. December 8, 2013 at 11:12 am #

    Good to know about pearl onions! I haven’t bought them in ages for the same reason. I’ll try again. I had been using instead Cipollini Onions. They’re delicious and much easier to peel.

  2. December 8, 2013 at 11:39 am #

    My mother used to make creamed pearl onions for Thanksgiving but I never liked them. I think it’s because she used to use canned pearl onions – not fresh – and it’s easy to understand why. She didn’t want to have to skin them.
    I’d like to try this recipe – esp. now that you’ve explained how to ‘skin the little buggers’ !!

  3. December 8, 2013 at 12:47 pm #

    thank u for the tip. had never been braving at buying pearl onions but now i will. Red, green, yellow onions are always in my kitchen…and now these. Thank u!

  4. December 8, 2013 at 7:21 pm #

    I like cooking with onions, but I don’t care for pearl onions. Maybe because I have only had experience with frozen ones. Ugh!

  5. December 10, 2013 at 9:01 pm #

    Looks interesting…

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