Balsamic Marinated Onions with sauteed Sugar Snap Peas


12 Small white onions, blanched and peeled
1 lb Sugar snap peas
1 T Fresh shallots, minced
1/4 c Balsamic vinegar
5 t Olive oil
1/4 c Dry white wine
Salt and freshly ground black pepper to taste
Roasted red bell peppers (for garnish – optional)
Substitute snow peas for sugar snap peas (optional)


Marinate the blanched onions in the balsamic vinegar for 1 hour. Heat olive oil in sauté pan. Add snap peas, marinated onions, shallots. Sauté until snap peas are crisp-tender, about 4 to 5 minutes. De-glaze with white wine. Season with salt and pepper. Serve immediately. (Reserve balsamic marinade for another use). Makes 4 servings.