Sweet and Tangy Pearl Onions
Stuck for side dish ideas? These brightly flavored little onions go well with just about everything.
Why This Recipe Works
Choosing fresh cipollini onions for the traditional sweet-and-sour glazed onions—cipolline in agrodolce—may be more common, but we found frozen pearl onions to be just as delicious when we employed the right cooking technique and added a balanced sauce. We started with a small amount of liquid and covered the skillet to blanch the onions before uncovering it to hasten browning, thereby consolidating two cooking methods into one and leaving fewer dishes to wash. Adding sugar and butter to the blanching liquid gave the onions a slightly sweeter flavor and balanced the tartness of the balsamic vinegar. The added fat also helped jump-start the browning once the liquid evaporated.