Balsamic-Glazed Pearl Onions

• 2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
• 2 tablespoons olive oil
• 1 cup balsamic vinegar
• 1/2 cup water

1. In a saucepan of boiling water blanch one third of onions 3 minutes and drain.
2. Blanch remaining onions in batches in same manner.
3. Cool onions and peel.
4. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions until lightly browned, about 5 minutes.
5. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes.
6. Transfer onions with a slotted spoon to a platter, reserving liquid.
7. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered.
8. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter.
9. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
10. Spoon sauce over onions and serve warm at room temperature.

pearl onions, olive oil, balsamic vinegar, water

Taken from www.epicurious.com/recipes/food/views/balsamic-glazed-pearl-onions-10908 (may not work)