Ingredients:
- 2 tablespoons olive oil
- 1 bag (1 pound each) frozen white pearl onions, thawed
- 2 sprigs rosemary
- 1/4 cup red wine vinegar
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Preparation:
In a large skillet, heat the olive oil over medium-high heat. Add the frozen onions and cook, stirring occasionally, for 2 minutes. Add the rosemary sprigs and continue cooking and stirring until onions begin to brown, about 3 to 5 minutes. Transfer to a bowl with a slotted spoon.
In a small bowl, stir together vinegar, beef broth, brown sugar, and salt. Add to onions and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until liquid has become syrupy and onions are glazed, about 20 to 25 minutes. Add pepper and garnish with fresh rosemary leaves.
Serves 6 to 8.
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