Remove a small slice from both stem and root end of each pearl onion
and peel them. An alternate way is to parboil them for 2 minutes,
drain and plunge into ice water to stop the cooking process. Pop the
skins off by pressing the onion at its root end. Set the onions in a
saucepan wide enough to accommodate them in one layer and barely
cover them with water. Boil over high heat for 10 minutes until
partially cooked. Add the butter and sugar and continue to boil until
the water has evaporated and the onions begin to sizzle. Reduce the
heat to medium-low and shake the saucepan and turn the onions in the
butter and sugar to brown them. Continue to cook until the onions are
glazed, brown and syrupy looking. Add a tablespoonful or more of
balsamic vinegar and cook until evaporated. Season well with salt and
pepper. This recipe yields about 8 to 10 servings as a side dish.