a semi-rural, mini-homestead on 1/2 acre in Vermont's Green Mountains

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Tuesday, September 7, 2010

Gerty’s Balsamic-Sugared Pearl Onions 
This is a fantastic condiment to serve with all meats- especially beef. At holiday time it’s a beautiful addition to offer in a dish alongside of prime rib- or even with little rare roast beef finger sandwiches. More than once I’ve made fancy glass crocks of these little gems to pass out for Christmas gifts and they’ve always been received well. 
3 T. butter
Two 1 lb. bags of frozen pearl onions (may use fresh if you wish to take the time)
¾ c. balsamic vinegar
1/2 c. apple jelly
¼ c. sugar
salt and pepper to taste   
Melt butter in a large skillet over medium heat, cook the frozen onions for 10-12 minutes, until most of the moisture is gone and the onions are tender. Add vinegar, jelly and sugar into onions and stir until sugar is dissolved and jelly is melted. Reduce heat and simmer uncovered, stirring occasionally until liquid is reduced to a thick, glaze consistency. Sprinkle with salt and pepper. Chill. Serve chilled or may heat slightly over a warm flame.  


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