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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Balsamic-Glazed Pearl Onions

Date Added: December 08, 2009


4 Unit Pearl Onions
1/4 Cup Olive Oil use a good one
2 Tablespoons Balsamic Vinegar or red wine vinegar
1 Unit Pepper to taste
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1. Boil the onions in salted water until they are crisp-tender, 3-7 minutes, depending on the size, drain.

2. Remove and discard the papery outer skins. Do not cut off much of the root end or the onion will fall apart.

3. Heat a saute pan, large enough to hold all the onions in one layer, over medium-high heat.

4. When hot, add the oil. When oil is rippling, add onions, shaking pan until all are well-coated with oil.

5. Add one tablespoon plus one teaspoon of the vinegar.

6. Continue to saute, shaking pan occasionally, until the onions are golden brown, 6-8 minutes When they are golden, sprinkle in the remaining two teaspoon balsamic vinegar; season with the fresh ground pepper to taste.

7. Shake the pan briefly to distribute the vinegar.

8. Taste for seasoning and add a dash more vinegar if desired, but there should be just a hint of it.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Vinegar, Onion, Olive Oil allergies.
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