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@idhttps://12tomatoes.com/#website
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name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
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  • https://twitter.com/12tomatoes
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nameCaramelized Pearl Onions
descriptionWe are HOOKED on these!!
urlhttps://12tomatoes.com/caramelized-pearl-onions
inLanguageen-US
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Ingredients
  • 2 (14.5 oz.) packages frozen pearl onions, thawed
  • 1/4 cup water
  • 2 tablespoons bacon drippings, optional, or 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Preparation
  1. In a large pan or skillet over medium-low heat, heat bacon drippings or butter until melted, then add thawed pearl onions to pan.
  2. Season with salt and pepper, then sprinkle sugar over onions and cook, stirring frequently, for 3-5 minutes.
  3. Pour balsamic vinegar and water into pan, then reduce heat to low and cover, cooking for 20-25 minutes, stirring occasionally, until softened and caramelized.
  4. Taste and adjust seasoning, if necessary, then serve hot.
We are HOOKED on these!!
Course:

Recipe adapted from Kevin Is Cooking

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Caramelized Pearl Onions

Caramelized Pearl Onions

4.3 from 16 votes
Servings: Serves 4-6
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 (14.5 oz.) packages frozen pearl onions, thawed
  • 1/4 cup water
  • 2 tablespoons bacon drippings, optional, or 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Preparation

  1. In a large pan or skillet over medium-low heat, heat bacon drippings or butter until melted, then add thawed pearl onions to pan.
  2. Season with salt and pepper, then sprinkle sugar over onions and cook, stirring frequently, for 3-5 minutes.
  3. Pour balsamic vinegar and water into pan, then reduce heat to low and cover, cooking for 20-25 minutes, stirring occasionally, until softened and caramelized.
  4. Taste and adjust seasoning, if necessary, then serve hot.