Balsamic Glazed Pearl Onions Recipe

• 2 1/2 lb Assorted pearl onions such as red, white, and/or possibly yellow (about 8 c.)
• 2 Tbsp. Extra virgin olive oil
• 1 c. Balsamic vinegar
• 1/2 c. Water

1. In a saucepan of boiling water blanch one third of onions 3 min and drain.
2. Blanch remaining onions in batches in same manner.
3. Cold onions and peel.
4. In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry onions till lightly browned, about 5 min.
5. Add in vinegar and water and simmer, stirring occasionally, till onions are tender, about 15 min.
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 till thickened and syrupy and reduced to about 1/2 c..
10. Spoon sauce over onions and serve hot or possibly at room temperature.
11. Yield: 8 servings

pearl onions, extra virgin olive oil, balsamic vinegar, water

Taken from cookeatshare.com/recipes/balsamic-glazed-pearl-onions-76326 (may not work)