Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts water
- 4 lbs. pearl onions
- 2 tablespoons fresh rosemary, crushed
- 2/3 cup dry red wine
- 1/4 cup low-sodium soy sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
Directions
1.Preheat oven to 475°.
2.In a large stockpot, bring water to a boil then add onions. Stir for 30 seconds then remove with a slotted spoon. Peel onions then arrange on a jellyroll pan. Sprinkle onions evenly with rosemary.
3.In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, oil and honey then drizzle over onions.
4.Bake for 30 minutes stirring once after first 15 minutes.
5.Remove onions with a slotted spoon and set aside in a bowl. Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil then reduce heat and simmer for 2 minutes until slightly syrupy.
6.Pour balsamic sauce over onions then toss to coat.