4

2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
½ cup dry white wine
3 Tbs. butter
¼ cup Epicurean Traditional Premium Balsamic Vinegar
Salt & pepper

In a large skillet combine onions, wine, butter, and 1 cup water; season with salt & pepper.
Bring to a boil, reduce to simmer and cook until onions are tender & liquid has evaporated (about 15 mins.)
** If the onions are large, increase cooking time and add more water.
Add the Epicurean Traditional Premium Balsamic Vinegar and cook until sauce thickens and onions are glazed, about 3 mins.