Ingredients
2 pounds pearl onions, trimmed2 tablespoons olive oil1 cup port wine or grape juice1/4 cup balsamic vinegar2 tablespoons brown sugar1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon white pepper
Preparation
In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions.
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 7-9 minutes. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 20-25 minutes.
