2 quarts water
4 pounds pearl onions*
2 tablespoons fresh rosemary leaves, crushed
1 cup dry red wine
1/2 cup low-sodium soy sauce
1/3 cup good-quality aged Balsamic Vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
* Pearl onions are small, marble-sized (1/4-inch to 1 1/2-inch diameter) onions that are sold loose or in netted bags. Sometimes you can even find colored pearl onions (reddish-purple skin) in your market. If you do, use them as they make a beautiful presentation. Photo from Melissa's Produce.
If using frozen onions, make sure they are completely thawed and pat very dry. Skip first step about blanching/peeling the pearl onions.
Preheat oven to 475 degrees F.
In a large stockpot, bring water to a boil; add onions. Stir for 30 seconds then remove with a slotted spoon. Peel onions then arrange on a jellyroll pan. Sprinkle onions evenly with crushed rosemary leaves.
In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, olive oil, and honey; drizzle over onions.
Bake for 30 minutes, stirring once after first 15 minutes. Remove from oven and remove onions with a slotted spoon; set aside in a bowl.
Pour remaining balsamic vinegar sauce from the pan into a small saucepan. Bring to a boil; reduce heat and simmer for 2 minutes until slightly syrupy. Pour balsamic sauce over onions then toss to coat
Makes 8 servings.
Each Serving Totals - 3.5 Fat Grams, 153.7 calories, 3.6 WW Points