Earlier in the week I promised you another cozy cool-weather recipe, and now I’ve returned to deliver on my word. For those caramelized onion fans in the crowd (which, let’s be real, is pretty much everyone), I’ve got something very very special for you. This simple appetizer is made of of small pearl onions, caramelized in a delicious balsamic and olive oil base, with a splash of vegetable stock, pinch of salt, and drizzle of honey. It takes all of 45 minutes to put together, most of which is just letting the onions caramelize on their own in the pan, and is worth every minute of effort. Sweet, salty, tangy, the flavors of the ingredients intensify as the onions cook down and they result in a wonderfully complex-tasting dish, when in reality you can count the ingredients on two hands.
This recipe is from Tori Ritchie’s cookbook, Braises and Stews, which is another featured book on the Chronicle Book ‘eye candy’ e-cookbook sale. I *highly* recommend checking in on their rotating sale, if you have an iPad or a kindle fire their digital cookbooks look beautiful and are so, somuch cheaper than the printed version. This is especially handy if, like myself, your hardcover cookbook collection has gotten waaaaay out of hand (this realization dawned on me as we were moving boxes upon boxes of cookbooks from California to Oregon…oof.) but you still want to add to your collection. Plus, you’re saving trees. Hurray!
And just a note on the kitchen front, we had the gas line installed this week and this was the first thing I cooked on my ‘new to me’ gas range. AHHHHHH!!!! It’s an old vintage one that I found after weeks of scouring Craigslist and it is SO ridiculously cute. I was so ecstatic about being able to actually *cook* in the kitchen again that I kept dancing around the stove while the onions were caramelizing, filled with the glee of having part of my home back. Fingers crossed, if all goes well it should be done around the end of this month, but after all the delays we’ve encountered, I’ve learned to block all kitchen-related deadlines from my mind for the time being…
Pearl Onions in Honey and Balsamic
Ingredients
- 1 pound pearl onions
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- 1/3 cup vegetable stock
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- pinch of salt
Instructions
-
Bring a saucepan of water to a boil and add the onions, cook for 2 minutes, then drain. When cool enough to touch, slice off the root ends and slip off the skins of the onions. Set peeled onions aside.
-
In a small sauté pan, warm the bay leaf in the oil over medium-high heat. When the oil is shimmering, add the onions and a pinch of salt and shake to coat onions with oil. Add the vinegar and let cook, shaking pan, until it almost completely evaporates, about 1 minute. Add the broth and honey and stir to blend. Let the liquid come to a boil, then reduce the heat, cover, and simmer until onions are softened, about 15 minutes.
-
Remove the lid and cook onions over high heat until sauce is reduced to a syrupy glaze. Serve hot, warm, or at room temperature.
This looks out of this world, Eva!!!! Whoaaa the juiciness just permeates the screen right now. I've always been an onion lover (and pretty much anything with a strong smell, hello Korean upbriging!), but I have to say…I've never used pearl onions in my cooking before. I think I've tried them at a restaurant?? Anyway, beautiful dish. 😀
Awww thanks Ellie!! Onions are my favorite, too. I've avoided pearl onions because of the idea of taking the skins off of each one, but if you use the boil method in this recipe they just slip right off. Takes no time at all! 🙂
I guess I like everything that is glazed with honey and balsamic vinegar – thanks for sharing a recipe!
Hahaha – agreed!
Having moved too many times inbmy life, I know well the excitement of the first thing you cook on your new stove. As the scents of cooking and the spattering of oil hitting the pan waft through the house, I feel luke that's the best way to declare to your home, "we've arrived." Enjoy it!
Thank you so much, Ksenia!! It really does feel like we actually live here now, being able to cook in the kitchen definitely makes a house feel more like a home 🙂
OH my GOD. So good!
Valentina
Valentina Duracinsky Blog
Thanks Valentina!
This looks so delicious.
I am glad to hear that you are getting very close to getting your new kitchen.
Cheers!
Thank you so much, Ice!! Slowly but surely we are getting there…
Looks beautiful! I love pearl onions – so cute!
Thank you, Millie!!
these little pearl onions are so beautiful – they look like jewels! enjoy your new kitchen, and hope that it comes together soon.
Thanks so much, Myriam 🙂 I have my fingers crossed that we can get it together by the end of the month…
Ohhhhhh, gorgeous!!!. Greetings from Seville (Spain).
http://openingwindowsculture.blogspot.com.es/
Muchas gracias, Maria! I've been to Seville once before, and it was my favorite Spanish city. All that Moorish architecture…so beautiful.
Oooh, so beautiful! Caramelized onions are one of my favorite things to add to recipes, but I hadn't thought of using pearl onions and making them a dish all on their own… pure genius.
Precisely what I was searching for, appreciate it for posting.
I just could not keep without saying thanks in the bottom of
my heart, after scanning this wonderful website!
I wanted to take the time to state my passion towards this website that was awesome and you!
Caring it!
I really like reading sites such as this! Causes me to experience a rewarding that is cozy sensation and
also enlightened! Thankyou so much!
I simply could not leave without saying thank you in the
underside of my heart after reading this wonderful website!
I just could not keep without saying thankyou in the base of my
heart after scanning this amazing blog!
I just could not keep without saying many thanks in the base of my heart, after
scanning this awesome website!
Just important information is provided by this blog and
I am checking to it this instant! Many thanks guys!
This definitely qualifies as one, although it is not-so no problem
finding useful material today. Leaving will definitely come
back quickly and satisfied!
This looks so delicious – do I spread them on something or enjoy by itself?
Let's Be Penpals!
from my homestead to your inbox