Caramelized Pearl Onions

Caramelized Pearl Onions

How to Cook Everything, Mark Bittman

3 tbsp butter
12-24 pearl onions, frozen, peeled
2 tbsp sugar
1 c chicken stock
1 tbsp balsamic vinegar

Place butter in a medium skillet and heat over medium.

Add onions and cook, stirring, until the onions begin to brown all over, about 10 minutes.

Sprinkle with sugar and stir.


Add the stock and raise the heat to medium-high. Cook, stirring frequently, until the onions are glazed and the liquid is almost completely evaporated, about 5 minutes.

Stir in the balsamic vinegar and continue to cook until the onions are syrupy, another 1-2 minutes.

Serve hot or at room temperature.

While easy enough to prepare, neither of us thought the onions were outstanding. They tasted ok and I ate my share, but Rodney only tasted them, fearing they'd do a number on his intestinal being (which I don't get, but ok). Rodney says they tasted good, but the fear factor was overwhelming.  The remaining onions will go to the worms. At least they weren't expensive!

Cost:

• frozen pearl onions: $0.58
• everything else, SWAG: $0.50

Total: $1.08 or $0.27 for each of four servings.

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