214.5 oz bagsfrozen pearl onionsthawed and drained
2Tblssugar
1/3cbalsamic vinegar
3/4tspkosher salt
1/4tspblack pepper
2Tbls chopped parsleygarnish
Instructions
Heat 1 Tbls butter in a skillet over medium.
Add onions; cook 20 minutes, stirring occasionally but allowing to sit long enough between stirs to caramelize.
Add sugar; cook 2 minutes. Stir in vinegar.
Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry (mine was not dry at all, depends on how well you've thawed and drained your onions).
Stir in remaining 1 Tbls butter, salt, and pepper. Garnish with parsley before serving.
Notes
Feel free to scale up to feed as many as necessary and by all means, make ahead!