Sweet And Sour Pearl Onions With Balsamic Vinegar - cooking recipe

Ingredients

2 lbs white pearl onions
2 cups meat stock
4 tablespoons unsalted butter
1/4 cup balsamic vinegar
1 tablespoon sugar
salt
pepper, freshly ground, to taste

Preparation

Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
Drain and place under cold running water to halt the cooking.
Drain again.
Using a small, sharp knife, trim off the root ends and slip off the skins.
Do not cut the onions too deeply or they will fall apart.
In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
Uncover the pan and stir in the vinagar, sugar, salt and pepper.
Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
Add a bit of warm water if needed to keep the onions moist.
Serve warm.