2 (10-ounce) packages frozen petite pearl onions
1 tablespoon olove oil
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley stems
1/8 teaspoon red pepper flakes
1/2 cup Chicken Stock
1 tablespoon chopped fresh parsley leaves
6 tablespoons balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
Parboil the frozen onions for about 2-3 minutes. Drain well and set aside. Pour the oil into a medium saute pan set on medium-high heat and cook the garlic, parsley stems, and red pepper flakes for 5 minutes. Add the onions, chicjen stock and parsley, stir well and bring to a boil. Reduce the heat and simmer 10 minutes.
In a small nonstick saute pan, cook the vinegar and sugar over medium heat, stirring constantly with a heat resistant rubber spatula, taking care to wipe the edges of the pan clean as you stir, until the mixture is thick and coats the back of a spoon, about 2 minutes. Add the butter and stir until it's all incorporated. Pur the sauce into the saute pan with the onions. Mix well and cook over medium-low heat for 5 minutes. This dish can be eaten warm or at room temperature.
Ths is even better when made with fresh petite pearl onions; however, the peeling preocess can be quite and undertaking. The easiest method is to score the bottom of each onion with a sharp knife and put them in boiling water for 1 minute. Drain well and literally squeeze them out of their skins. You will need to parboil the fresh pearl onions for about 4 minutes before continuing with the recipe.