1 ½ lbs of pearl onions (or less as I did)

3 Tbsp unsalted butter

2 Tbsp Olive Oil

¼ Cup balsamic vinegar

1 Tbsp sugar

salt to taste

Bring a pot of salted water to a boil. Toss in pearl onions; blanch for 2 minutes. Drain them and then shock them in ice water (to stop them from overcooking). Drain again. Pinch onions out of their skins and set aside.

Heat a large sauté pan over medium heat; add butter and olive oil until a slight shimmer is created. Add pearl onions; swirl pan around to get a nice even golden brown.

Slowly add balsamic vinegar and sugar; continue to swirl until liquid has completely evaporated and onions have a deep shiny glaze. Season w/salt to taste. Serve.