We cut the recipe in half as we were not cooking for a large group. It was worth the work to blanch and peel the onions. Very good flavors. We used a good quality, although not top shelf, balsamic and only water, not veggie broth, in the sauce / glaze. Given the flavor of the onions themselves, the thyme and garlic we didn't think we'd miss vegetable broth. In fact the flavors were probably cleaner thnks to leaving it out. The texture of the onions was nicely just softer than al dente when they were done cooking. Perfect we thought. Also we simmered the sauce down to glaze stage with the onions right in the pan rather than taking the onons out and reducing the sauce solo. For a larger batch that may not be possible, but with the halved recipe batch it worked great. Not sure these need the butter added at the end either. Or if so, not as much as it calls for. We tasted first and left the butter out altogether to suit our palates.
Little Balsamic-Glazed Onions
piacere Posted: 11/15/09
JMalin Posted: 12/06/09
This was great. I agree with previous reviewers that because it is labor intensive, I wouldn't make it for a large group. We particularly liked the garlic cloves. We used chicken stock, which I was worried about, but it wasn't overpowering and we did not add the butter. We only used pearl onions and garlic, as we found ourselves without all the ingredients. We also used dried thyme (about 1/2 tsp). We will definitely make it again.
caltech45 Posted: 11/27/09
Delicious and attractive, but far too time consuming (with two cooks!) to repeat with pearl onions. I would consider making these with slices of large red, white and yellow onions plus the garlic. We did not add the butter at the end, and I can't imagine how it would improve the dish.