Balsamic Pearl Onions (Sous Vide)
Sous vide balsamic pearl onions. (Method reconstructed / classic proportions — the source page contained only photos.)
Ingredients
| — | Pearl onions |
| — | Balsamic vinegar |
| — | Butter |
| — | Brown sugar |
| — | Salt |
Instructions
(Reconstructed / classic proportions — the original source contained only a photo, no written method.)
- Set your sous vide water bath to 85°C /185°F/.
- Peel the pearl onions. Place them in a vacuum bag with the balsamic vinegar, butter, a little brown sugar, and a pinch of salt.
- Seal the bag using a vacuum sealer or the water immersion technique.
- Cook in the water bath for about 45 minutes, until the onions are tender.
- Remove from the bag. Optionally reduce the cooking juices in a pan into a glaze and toss the onions in it before serving.