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.

*Vegetarian, vegan

Emerald Coast Olive Oil

13575 Panama City Beach Pkwy, Panama City Beach, FL  3241

850-235-8040

34940 Emerald Coast Pkwy, #187, Destin FL  32541

850-460-2210

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