Recipe Courtesy of St. Supéry Estate Chef
Red Wine and Balsamic Braised Pearl Onions
These are great served with beef short ribs, grilled lamb chops, or roasted duck breast. Or just mound them up on top of creamy polenta or over grilled portabella mushrooms. Packed with flavor, these are almost like a little bite of heavenly French onion soup.
INSTRUCTIONS
In a medium sauce pan, melt butter over medium heat. Brown onions on both sides, about 2-3 minutes per side, season with salt and pepper, then add garlic, herbs, water, red wine, balsamic and orange juice. Bring to a boil, then turn down heat to low and simmer until liquid becomes thickened and onions are very soft, 20-30 minutes. Remove garlic and herbs and discard.
Citrus and Rice Wine Vinegar Braised Pearl Onions
These onions are great with fish, chicken, or just spooned over grilled veggies. The braising liquid is a bright, flavorful sauce and the onions are a beautifully sweet, rich bite that melts in your mouth.
INSTRUCTIONS
In a medium sauce pan, melt butter over medium heat. Brown onions on both sides, about 2-3 minutes per side, season with salt and pepper, then add water, vinegar and citrus juices. Bring to a boil, then turn down heat to low and simmer until liquid becomes thickened and onions are very soft, 20-30 minutes..
Serves As
Entrée
A great wine to celebrate
Summer
