The thoughts and hopes and prayers I have in the second half of my life.
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Sunday, December 18, 2016
Baslamic Pearl Onions
20 ounces frozen pearl onions (2 bags) 2 tablespoons olive oil 1 cup balsamic vinegar 1 cup water
In a large heavy skillet heat oil
over moderately high heat until hot but not smoking and sauté onions
until lightly browned, about 5 minutes. Add vinegar and water and
simmer, stirring occasionally, until onions are tender, about 15
minutes. Transfer onions with a slotted spoon to a platter, reserving
liquid. Glazed onions may be prepared up to this point 2 days ahead and
onions and reserved liquid, chilled separately, covered. Reheat onions
in reserved liquid, adding a little water if necessary, and transfer
with slotted spoon to platter. Simmer reserved liquid until thickened
and syrupy and reduced to about 1/2 cup. Season with salt and pepper.
Mother of four boys.
Co-owner of three dogs.
No cats, no fish, no birds.
I watch movies.
I quilt and I embroider.
I am a daughter, a sister, an aunt, a neighbor, and a friend.