Braised Onions

Ingredients

• 300 g fresh pearl onions
• 2 tbsp olive oil
• 2 tbsp honey (e.g., chestnut honey)
• 5 tbsp balsamic vinegar
• 100 ml Marsala wine (or alcohol‑free red wine)
• 100 ml poultry stock
• Salt
• black pepper

Instructions

1. 1.

   Place the pearl onions in a bowl, pour boiling water over them and let stand for 10 minutes. Then rinse with cold water and peel, leaving the root ends intact so the onions don’t fall apart during cooking.

2. 2.

   Heat the oil in a non‑stick pan and lightly brown the onions by frequently swishing the pan; they should only turn very light brown.

3. 3.

   Add honey to the pan and let it caramelize briefly.

4. 4.

   Pour balsamic vinegar over the onions, scraping up any bits.

5. 5.

   Add Marsala wine and stock. Cover and simmer on medium heat for 15–20 minutes.

6. 6.

   Remove the lid and continue cooking uncovered until the sauce thickens, stirring often. Season with salt and pepper and serve warm.