Easy Glazed Pearl Onions
|Unsalted butter||2 Tablespoon|
|Frozen pearl onions||16 Ounce (1 Package)|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||4 Tablespoon|
|Ground pepper||To Taste|
Rinse the onions in a strainer, just to separate them and remove extra ice.
Blot them on paper towels.
In a large, heavy skillet, heat the butter over high heat.
When it has foamed, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.
Add the beef stock, adjust the heat to medium high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes.