Caramelized Balsamic Pearl Onions

I love to cook with onions and I am obsessed with caramelized onions.  I've messed around with the process for a few years now and can produce a great caramelized sliced onion, onion jam, and today I came up with what I think is one of my best recipes for a caramelized pearl onion.  

I play a lot with many different types of food and with recipes.  I wake up some days thinking about challenging myself with making an irresistible version of something I've been wanting to try making for a long time.  The other day while shopping for Christmas Day meal ingredients I saw fresh pearl onions.  I bought two pounds and figured I'd make creamed onions out of them.  Well Christmas Day came and went and the onions weren't creamed.  Today I decided to try turning  those tiny beauties into a topping for the goat cheese I had in the fridge.  Random, yes, but that's how I roll with my creations.  One morning I woke up and pondered how marshmallows are made and by 2 PM that day I had three flavors for the kids to try.  Their friends were dumbfounded asking "who wakes up and decides to make marshmallows one day???"  That would be me.  By the way, check out the recipe for my marshmallows in future posts.  

The delicious difference with these caramelized onions is the spices that add gentle warmth, a bit of honey for well, what honey does and good quality balsamic vinegar to adds full bodied zing to this versatile treat. If you look at other recipes this one has a conservative amount of sugar.  

So I started by peeling the pearl onions which I really wasn't looking forward to.  Thanks to a quick trick it was a breeze.  I sliced the off the root end of the bulbs and put them into a pot of boiling water for about 1 minute and removed them to a bowl.  When they were cool enough to handle I pinched the onion top and pulled off the skin.  They popped out so easily!  

I added the sugar, honey, butter and spices and allowed the sugars to slowly caramelize.  This takes patience but really is easy and relaxing.  Just make a cup of tea and let the sugars do the work.

Stir occasionally until you have a golden caramel color and onions are coated and sticky and all that's left to do is add the balsamic vinegar and allow it to reduce to a sticky black gold that permeates the onions and melds into a heavenly gourmet goo.

While I was waiting I cleaned the untimely spill of coffee and balsamic on my wood floor...ugh

And voile...I let it cool, grabbed the crackers and goat cheese and boy was I happy.  I plan to serve these onions at my next party and pour them over a nice brie or cream cheese or just have them in an elegant bowl beside the goat cheese with an assortment of toasts.  I chose rosemary crackers because rosemary works perfectly with the warmth, sweetness and savory qualities of the onions.  This would make a great accompaniment to roasted pork.  I hope that you try and enjoy the recipe below...minus the spill...it wasn't planned.

Caramelized Balsamic Pearl Onions

2 pounds pearl onions

1/4 cup olive oil

1/3 cup sugar

1 heaping teaspoon honey

1 tablespoon butter

1/4 teaspoon cayenne pepper

1/4 teaspoon dry mustard powder

1/2 teaspoon sea salt

1/2 cup balsamic vinegar

Saute the onions on medium low heat for 10 minutes until browned 

Add sugar, honey, butter, cayenne, mustard and salt and stir

Allow the onions to cook and the sugars to caramelize until golden and the onions are sticky stirring occasionally but gently so the onions don't break up

When the sugars are golden color add the balsamic vinegar stirring gently

Reduce the heat to low and cook down the vinegar until it coats the onions.  It will resemble molasses.  Pour onions in to a glass bowl and allow to cool to room temperature before serving.  If you make ahead of time you can bring it to room temperature before serving or warm gently before serving.  Serve with goat cheese, over brie or even cream cheese with crackers and toasts.  You get the idea.  

*Note:  If you want this dish to go from warm to caliente then add more cayenne to taste but I like that it just peeks out.