Braised Pearl Onions
1 1/2 tablespoon Ultra Premium Certified Unflavored
or Butter Flavor Olive Oil
2 (14.5 oz.) pkg frozen pearl onions, thawed and drained*
1/3 cup Traditional, Black Currant or Vermont
Maple Balsamic Vinegar
1/4 cup water, as needed
3/4 teapsoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
Heat 1 tablespoon olive oil in a skillet over medium heat. add onions; cook 20 minutes, stirring occasionally. Add the vinegar. Cover, reduce heat, and simmer 25 minutes, adding water, 1 tablespoon at a time, if the pan seems dry. Stir in remaining oil, salt and pepper. Top with parsley.
* I used fresh pearl onions and cooked them just a bit longer. They were terrific.
Recipe adapted from Cooking Light magazine.