Рецепт Balsamic Glazed Pearl Onions
by Global Cookbook

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2 1/2 lb Assorted pearl onions such as red, white, and/or possibly yellow (about 8 c.)
2 Tbsp. Extra virgin olive oil

In a saucepan of boiling water blanch one third of onions 3 min and drain. Blanch remaining onions in batches in same manner. Cold onions and peel.
In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry onions till lightly browned, about 5 min. Add in vinegar and water and simmer, stirring occasionally, till onions are tender, about 15 min. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid chilled separately, covered.
Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid till thickened and syrupy and reduced to about 1/2 c..
Spoon sauce over onions and serve hot or possibly at room temperature.
Yield: 8 servings