Balsamic Glazed Pearl Onions

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Balsamic Glazed Pearl Onions

 

2 quarts water

4 lbs. pearl onions

2 tablespoons fresh rosemary, crushed

2/3 cup dry red wine

1/4 cup low-sodium soy sauce

1/3 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

 

Preheat oven to 475 degrees.

In a large stockpot, bring water to a boil then add onions.

Stir for 30 seconds then remove with a slotted spoon.

Peel onions then arrange on a jellyroll pan.

Sprinkle onions evenly with rosemary.

In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, oil

and honey then drizzle over onions.

Bake for 30 minutes stirring once after first 15 minutes.

Remove onions with a slotted spoon and set aside in a bowl.

Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil

then reduce heat and simmer for 2 minutes until slightly syrupy.

Pour balsamic sauce over onions then toss to coat.

Makes 8 servings.

Calories 151, Fat 4 g, Cholesterol 0 mg, Sodium 309 mg,

Carbohydrates 26 g, Fiber 4 g, Protein 3 g.

Points 3.