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Glazed red pearl onions-so delicious on everything from grilled chops and chicken a great garnish for a simple omelette. To peel: drop into boiling water for 1-2 minutes (depending on size), then drain and refresh in a bowl of ice water. Drain and, to peel, slice off the root end and slip off the skins. Onions will still be crisp. To glaze: melt butter (or heat extra virgin olive oil) and add the onions. Add an equal amount of sugar (white or light brown) and balsamic vinegar. (To 2 cups onions, use 2-3 tablespoons of each). Bring the mixture to a brisk bubble and let the surrounding syrup start to color and thicken- then add a splash of water and cover the pot. Cook, over low-medium heat, shimmying the pan by its handle, for several minutes, allowing the onions to become tender. Uncover and raise the heat- cook until the syrup is very reduced and clinging to the onions-they should be very glazed (caramelized)- even more so than in the photo-shimmying often to prevent burning-add salt and pepper and eat up