Glazed Pearl Onions and Grapes

Ingredients

• 20 ounces red pearl onions
• 1/3 cup Sherry vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon unsalted butter
• 1 Turkish or 1/2 California bay leaf
• 1 1/2 cups seedless red grapes (about 1/2 pound)

Instructions

1. 1

   Preheat oven to 425°F with rack in middle or lower third.

2. 2

   Blanch unpeeled pearl onions in boiling water 2 minutes.

3. 3

   Drain and transfer to an ice bath to stop cooking.

4. 4

   Peel onions and trim off root ends.

5. 5

   Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved.

6. 6

   Cover and simmer 3 minutes.

7. 7

   Uncover skillet and transfer to oven.

8. 8

   Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes.

9. 9

   Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes.

10. 10

    Discard bay leaf.

11. 11

    Marimar Estate Don Miguel Vineyard '06.