Balsamic Pearl Onions
Julie


Tamsey's photo of these onions
This dish can be made up to two days in advance; recombine the onions with the balsamic reduction and reheat in a saucepan, just until they are warmed through.

2T unsalted butter
3 mesh packages (30 ounces total) white pearl onions (may be mixed with red pearl onions)
Salt

 Pinch of ancho chili powder
¼ t unsweetened cocoa powder
½ to ¾ cup good balsamic vinegar (I use Ortalli.)
½ cup heavy cream (optional)

To peel the onions, drop in boiling water for 2-3 minutes. Let cool. Squirt the onion out of its peel through the root end by squeezing the shoot end. 

In a medium, heavy-bottomed saucepan over medium heat, melt the butter. Add the onions and stir to coat. Cook for 10 minutes, or until onions have softened slightly. Add the salt to taste and the chili powder, cocoa powder and balsamic vinegar, stirring to combine. Cover, reduce heat to the lowest possible setting and cook for 2 to 3 hours, stirring occasionally.  

Using a slotted spoon, transfer the onions to a container to cool. Reserve the reduced balsamic vinegar in a separate container. At this point, the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days. To serve, in a small saucepan on a medium-low setting, heat the reserved balsamic vinegar with heavy cream, if desired. Add the onions and stir until warmed through. Adjust seasonings to taste and serve in a warmed, lidded dish.