Balsamic Glazed Pearl Onions

serves 8

• 2 1/2 pounds Pearl Onions
• 2 tablespoons Olive Oil
• 1 cup Balsamic Vinegar
• 1/2 cup Water

Directions
In a saucepan of boiling water blanch onions for 3 minutes then drain. Cool onions and peel.

In a large heavy skillet, heat oil over moderately high heat until hot but not smoking.
Sauté onions until lightly browned, about 5 minutes.
Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes.
Transfer onions with a slotted spoon to a platter, reserving liquid.
(Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered.)
Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter.
Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
Spoon sauce over onions and serve warm at room temperature.

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we made these last night and they are awesome. this recipe came from melissas.com i had never seen this site before. lots of good recipes. this recipe was featured in november's bj's journal. I didn't use the water in this recipe.