Substitute diced sweet onions, such as Vidalia or Bermuda, for the pearl onions, and increase the cooking time by 11/2 hours on Low or 45 minutes on high.Onions are inherently sweet, and braising them in balsamic vinegar just accentuates this flavor element. Serve these with any bright and lightly colored secondi.
Makes 4 to 6 servings | Prep time: 10 minutes | Minimum cook time: 11/2 hours in a medium slow cooker
1 (1-pound) package frozen pearl onions, thawed and drained
2 tablespoons unsalted butter, cut into small pieces
1/4 cup balsamic vinegar
1/4 cup Vegetable Stock or purchased stock
2 tablespoons granulated sugar
2 teaspoons fresh thyme or 1/4 teaspoon dried
Salt and freshly ground black pepper to taste
1. Put onions in the slow cooker, and dot top with butter pieces. Combine vinegar, stock, sugar, and thyme in a small bowl, and stir to dissolve sugar. Pour mixture over onions.
2. Cook on Low for 3 to 5 hours or on High for 11/2 to 2 hours, or until onions are tender. Stir onions a few times after the liquid starts to simmer. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute diced sweet onions, such as Vidalia or Bermuda, for the pearl onions, and increase the cooking time by 11/2 hours on Low or 45 minutes on high.