Shelly's Recipe

BALSAMIC GLAZED ONIONS

Category: Sides

2 tbsp unsalted butter
1 pound frozen pearl onions (DO NOT THAW)
1/2 cup low-sodium chicken broth
1 tbsp balsamic vinegar
4 tsp light brown sugar or dark brown sugar
1/2 tsp minced fresh thyme leaves
Table salt and ground black pepper

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and cook until lightly browned, about 10 minutes.

Stir in the broth, vinegar, brown sugar, and thyme. Bring to a boil. Reduce to a simmer, cover, and cook until the onions are tender, about 12 minutes.

Remove the lid and return to a boil. Cook until the broth reduces to a glaze, about 5 minutes. Season with salt and pepper to taste. Serves 4