Balsamic Marinated Onions From AJ's?

Ingredients:

10 ounces white pearl onions

10 ounces red pearl onions

10 ounces cipolline onions

2 1/4 pounds leeks, cooked

1/4 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses

1 tablespoon olive oil

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup balsamic vinegar

1 cup chicken stock - low sodium canned or homemade

2 tablespoons unsalted butter

1/2 teaspoon fresh thyme leaves

Directions:

Bring a medium sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain.

Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl and add 2 Tbsp olive oil, 1 tsp salt, and pepper, toss.

Clean leeks, and discard green tops, trim roots without cutting off the base. Cut them in half, lengthwise, and let soak in cold water for 10 minutes. Remove from water, pat dry, place in a med bowl. Add 1 Tbsp olive oil, and 1/2 tsp salt, toss to combine.

Heat a large skillet, add 1 Tbsp olive oil and the leeks, saute about 5 minutes, remove, set aside. Add remaining 1 Tbsp oil to the skillet, and the rest of the onions, saute for 5-7 minutes, till lightly browned. Reduce heat to medium-low, add vinegar and stock, cover, and cook 20-30 minutes, till onions are soft, adding leeks to the pan after 10 minutes.

Uncover, and add butter, increase heat and saute on higher heat 3-4 minutes, till liquid in pan reduces to a glaze. Serve.

This recipe for Pan-Roasted Balsamic Onions serves/makes 6

Recipe

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