Ingredients:
2 quarts water
4 lbs. pearl onions
2 Tablespoons fresh rosemary, crushed
2/3 cup dry red wine
1/4 cup low-sodium soy sauce
1/3 cup balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons honey

How to make this recipe:
Preheat oven to 475 degrees F.
In a large stockpot, bring water to a boil then add onions. Stir for 30 seconds then remove with a slotted spoon. Peel onions then arrange on a jellyroll pan.

Sprinkle onions evenly with rosemary.
In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, oil and honey then drizzle over onions.

Bake for 30 minutes stirring once after first 15 minutes.
Remove onions with a slotted spoon and set aside in a bowl. Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil then reduce heat and simmer for 2 minutes until slightly syrupy.

Pour balsamic sauce over onions then toss to coat.
Makes 8 servings.

Nutrition information: Nutrition facts per serving (1/8 of recipe or 273 grams):
151 calories, 34 calories from fat, 4 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 309 milligrams sodium, 26 grams carbohydrates, 4 grams dietary fiber, 4 grams sugars, 3 grams protein, 0% Vitamin A, 25% Vitamin C, 4% Calcium, 4% Iron.

- Public Health of Seattle & King County: Reprinted with permission.