- 2 lb pearl onions
- 2/3 C dried currants
- 1 T balsamic vinegar
- 1 C ruby port
- 2 tsp thyme
- butter
In a skillet, simmer all the ingredients above in butter. Wait for the liquid to thicken; this might take half an hour. Remove from heat.
- 1 T balsamic vinegar
- 1 tsp thyme
- salt
Add the additional vinegar and thyme. Season with salt.
You can often find frozen pearl onions in the supermarket - these are pre-peeled and will save you a huge amount of prep work. If you can't find pearl onions, shallots make a good "small onion" substitute.