I'd like to make the JOC cooking recipe for these but somehow add some
really pricey (and mellow and sweet) balsamic vinegar into this. 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?
TIA
blacksalt

>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

kalanamak > wrote in :

> I'd like to make the JOC cooking recipe for these but somehow add some
> really pricey (and mellow and sweet) balsamic vinegar into this. 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?
> TIA
> blacksalt
>

I had a balsamic caramelized onion side dish with dinner on Saturday at a
friend's. 2 Large onions sliced severval cloves of garlic chopped. I think
1/4 cup irish whiskey and 1/4 balsamic vinegar (might have been 1/2 cup
each) plus 1/4 cup honey. Start the onions in a pan over medium heat with 2
tbsp butter, when nicely wilted add garlic and liquids. Lower heat and let
it go about 35-45 minutes uncovered till no moisture is left. Stirring
every 5 minutes or so. This should serve 4

I'm sorry I didn't know there was going to be a test or I would have
studied the recipe harder. I know it was 1/4 cup honey as I measured it but
not sure about the vinegar and whiskey. There was 3 of us for dinner and
there were some left overs onions