- 8
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Ingredients
- 4-5 tbsp. unsalted butter
- 2 bags Birds-Eye pearl onions, defrosted and dry
- 1/4 c. brown sugar
- 1/3 c. balsamic vinegar
- 2 tbsp. chopped fresh rosemary
- salt and pepper, to taste
Preparation
Step 1
In a 12" skillet melt butter. Add pearl onions and saute on medium high heat 2-3 minutes. Add brown sugar and vinegar. Cook on medium heat until onions are glazed, stirring occasionally. Stir in rosemary and heat through. Adjust seasoning and serve with roasted or grilled meats.