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