Garlic Rosemary Pearl Onions

1 bag (1 pound) frozen white pearl onions, thawed

2 sprigs rosemary

5 cloves garlic, sliced thinly

1/4 cup red wine vinegar

1/2 cup beef broth

1 tablespoon brown sugar

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

In a bowl, combine vinegar, broth, sugar and salt. Mix well and set aside.

Heat olive oil in a frying pan over medium heat. Saute the garlic for 2-3 minutes. Add the

5 minutes or until lightly brown. Pour in the vinegar mixture and bring to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the liquid thickens into a syrup and it glazes the onions. Season it with pepper.

Serve warm with meat. Garnish with fresh rosemary.

Photo Courtesy Of: The Gifted Photographer Tweet