1-3/4
ar
1/2
1/4
1/4
1/4
1
1/4
1/8
2
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#
c
c
c
c
c
t
t
T
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Onions, tiny (1)
Water
Sugar (2)
Water
Red Wine
Olive Oil ExtV
Wine Vinegar, red
Salt
Pepper
Balsamic Vinegar
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Prep - (40 min)
- Blanch ONIONS in rapidly boiling water - 1-1/4 minutes for
boilers, less for pearls. Quench in cold water and peel. Cut a bit
off the top of each and peel the dry and drying layers. Cut as
little as you can from the root end so they hold together well.
Run - (40 min)
- In a 3 quart sauce pan, mix Sugar and 1/4 c Water.
Bring to a boil over moderate heat, stirring until sugar has
dissolved. Continue at a light boil until the syrup reaches a light
caramel color. Watch closely, this happens suddenly.
- Pour in Red Wine - standing back, it'll hiss and foam
angrily!
- Pour in Olive Oil, then Wine Vinegar, Salt,
and Pepper. Bring to a boil and simmer about 2 minutes
- Stir Onions into the Marinade. Bring to a boil and
simmer for 10 to 15 minutes. They should be still a little firm in
the center.
- Remove from the heat and stir in the Balsamic Vinegar
- Put up Onions in a sterile jar and pour Marinade
over. Refrigerate for 3 days. They'll keep for about 3 weeks.
- Serve with toothpicks or on bamboo skewers.
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