BUTTERY WHISKEY-GLAZED PEARL ONIONS
I always have pearl onions on hand to add to stews and vegetable dishes-they're great pickled, too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 147mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
GLAZED PEARL ONIONS
Steps:
- Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.
GLAZED PEARL ONIONS IN PORT WITH BAY LEAVES
Provided by Lora Zarubin
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
- Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
GLAZED PEARL ONIONS
Provided by Jacques Pepin
Categories dinner, weekday, side dish
Time 15m
Yield Six servings
Number Of Ingredients 6
Steps:
- Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
- Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
- Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
- Serve with slices of roast veal.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 51 milligrams, Sugar 2 grams, TransFat 0 grams
WHISKEY BUTTER ONIONS
I made up these sauteed onions one night to top a beef and Swiss sandwich; they're perfect on burgers, steaks and the like and a little swished around in some fried potatoes doesn't hurt, either. Please use a good whiskey, something like Maker's Mark is excellent, and don't be afraid to add more whiskey if you like! Also, this recipe doesn't make a large quantity; the onions are best when eaten immediately.
Provided by EdsGirlAngie
Categories Onions
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet saute onions in the butter until slightly softened (but not too limp).
- Add thyme, then stir in the whiskey and Worcestershire Sauce.
- Increase heat to brown onions a bit and cook to the doneness you like (I like them to still be a little on the crisp side; that's also why I slice them on the thicker side).
- Serve immediately.
BRATS WITH WHISKEY GLAZED ONIONS
Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.
Provided by tgobbi
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
- Reserve.
- Prick brats all over with a fork.
- Brown in same skillet as onions.
- Discard excess oil.
- Return onions; cook 1 minute.
- Add bourbon first, then water, thyme, S& P.
- Cook partially covered until brats are done, 15- 20 minutes.
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