Tender silver onions in a sweet glossy glaze.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Martha Stewart | 2023-11-15 17:00:08 |  21,158 Views |
Martha Stewart's Balsamic Glazed Pearl Onions
Glazing is one of the simplest all-in-one methods of cooking vegetables. You start by covering the vegetables with water (or unsalted stock if you prefer) and adding some butter salt and sugar. Then you bring the whole thing to a boil over high heat and reduce the water to a simmer.
As the water simmers the vegetables will soften and infuse the liquid with flavor which will eventually reduce and emulsify with the butter creating a glossy flavorful glaze that coats the tender vegetables. The entire process should take about 20 minutes. The trick is to stop cooking before the sauce thickens. If you overcook it too much of the liquid will evaporate causing the butter to separate into a greasy puddle. If this happens stir in a little tap water or stock and shake the pan vigorously to bring everything back together.
Both this recipe and our recipe for creamed pearl onions can be made with fresh or frozen pearl onions. If you prefer fresh pearl onions which have a slightly firmer texture and milder flavor start by cutting off the top and bottom with a paring knife and score one cutting edge with a small X to help you peel the skin off later. A quick blanching in a hot pan of boiling water will help loosen the outer layers. Then give them a quick rinse under cold water and they should peel easily with your fingers.
