Ingredients

The following ingredients have 6 Servings
  • 4 slices bacon (cut into thin strips)
  • 1 1/2 tbsp butter (divided)
  • 2 lbs white pearl onions (or 29 oz frozen (See Note 1))
  • 2 tbsp sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley

Instruction

  • Render bacon until crispy brown in skillet. Drain on paper towels and crumble. Reserve bacon fat in skillet.
  • For Fresh White Pearl Onions: Trim and discard the root end of the onions. Place the onions in a pan of boiling water and cook for 1 to 2 minutes to blanch, then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end and it will pop out of its skin.
  • Heat bacon fat and 1 tablespoon butter in a skillet over medium-low heat. Add onions and cook 20 minutes, stirring or gently shaking pan back and forth occasionally.
  • Sprinkle sugar over onions and cook 2 minutes. Stir in vinegar and water. Cover, reduce heat to low, and cook 25 minutes. Stir in crumbled bacon and pepper to taste. Top with parsley and serve.