Serves: 8
Total Calories: 60

2 pounds pearl onions
1 navel orange
2 tablespoons unsalted butter
1/4 cup honey
1/4 cup white wine vinegar
salt and freshly ground black pepper

1 Bring a large pot of water to a boil. Add the onions and cook for 3 minutes. Drain and cool them under running water. With a sharp paring knife, shave off the tip of the root ends. Do not slice off the ends too deeply or the onions will fall apart during cooking. Slip off the skins.

2 With a swivel-blade vegetable peeler, remove the orange zest. Stack the strips of zest and cut them into thin matchsticks. Squeeze the juice from the orange. Set aside.

3 In a large skillet, melt the butter over medium heat. Add the onions and cook 30 minutes or until lightly browned, shaking the pan occasionally so that they do not stick.

4 Add the orange juice, zest, honey, vinegar, and salt and pepper to taste. Turn the heat to low and cook 10 minutes, turning the onions frequently, until the onions are tender when pierced with a knfe and glazed with the sauce. Let cool slightly. Serve warm.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 60
Calories from Fat: 25

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