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

Directions:

1. Preheat oven to 475°.
   
2. 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.
   
3. In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, oil and honey then drizzle over onions.
   
4. Bake for 30 minutes stirring once after first 15 minutes.
   
5. 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.
   
6. Pour balsamic sauce over onions then toss to coat.