These are worth 20 minutes of peeling time. The end result is piquant with a bit of heat, and therefore a nice counterpoint to the holiday's turkey and mashed potatoes. Serve just a few on each plate.
Make Ahead: This dish can be made up to 2 days in advance; recombine the onions with the balsamic reduction and reheat in a saucepan, just until they are warmed through.
- 2 tablespoons unsalted butter
- 30 ounces white pearl onions and red pearl onions, peeled
- Kosher salt
- Pinch ancho chili powder
- 1/4 teaspoon unsweetened cocoa powder
- 1/2 to 3/4 cup balsamic vinegar
- 1/2 cup heavy cream (optional)
Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Add the onions and stir to coat. Cook for 10 minutes, or until onions have softened slightly. Add the salt to taste and the chili powder, cocoa powder and balsamic vinegar, stirring to combine. Cover, reduce heat to the lowest possible setting and cook for 2 to 3 hours, stirring occasionally.
Use a slotted spoon to transfer the onions to a container to cool. Reserve the reduced balsamic vinegar in a separate container. At this point, the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days. To serve, in a small saucepan on a medium-low setting, heat the reserved balsamic vinegar with the heavy cream, if desired. Add the onions and stir until warmed through. Adjust seasonings to taste and serve in a warmed, lidded dish.
Tested by Bonnie S. Benwick.
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