>From: kalanamak

>The
>recipe is:
>12 small onions peeled and steamed an inch over boiling water for 25
>minutes, tossed in 1/4 cup butter with 2 teas brown sugar melted into
>it, and cooked in this over very very low heat for 15 minutes.

>Should I reduce the vinegar even if it is the slightly thick, sweet
>stuff already? Sub. it for the sugar? Cut the sugar in half and dress it
>with vinegar as I serve it?

I haven't made this sort of dish. But it seems to me that you're starting off
wrong to begin with. Can't imagine cooking the onions in water, so they absorb
a lot of water, and then expecting a carmelized result.

I would lightly brown the pearl onions in a saute pan...in butter, or a mixture
of butter/buttery olive oil...then lower the stovetop temp, tossing the onions
periodically...until cooked through. Most likely would toss in a Bay leaf to
sit in on the action.

When the onions are just tender, I would up the heat to medium high and
deglaze with 1/4 cup Balsamic Vinegar. While that sizzled, I'd drizzle in a bit
of honey...about a tsp and finish up the glaze. Just me, but I'd most likely
toss in a pinch of cayenne for zing.

Toss the pan over medium high heat until the onions are glazed.

Ellen

I