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 WITH RAISINS AND ALMONDS
Make and share this Glazed Pearl Onions With Raisins and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
- Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
- Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.
Nutrition Facts : Calories 309, Fat 7.6, SaturatedFat 2.2, Cholesterol 7.6, Sodium 32.9, Carbohydrate 33.2, Fiber 3, Sugar 20.5, Protein 3.4
GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS
A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and warmed before serving. If you don't have fresh thyme, substitute 1/2 teaspoon dried thyme. Sherry wine vinegar can be substituted for red wine vinegar. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Onion Side Dishes
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
- Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.
- Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.4 g, Cholesterol 7.6 mg, Fat 7.5 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 222.6 mg, Sugar 18.6 g
GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS
I serve this for the big holiday meals. My family really likes them. I usually cheat and use frozen pearl onions rather than spend the time messing with fresh onions. From Stop and Smell the Rosemary by Junior League of Houston (1996).
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 55m
Number Of Ingredients 9
Steps:
- 1. Bring pot of salted water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
- 2. Combine pearl onions, sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing). Stir Almonds and sherry wine vinegar into onions. Add a few teaspoonfuls of water if mixture is too dry. Serve warm.
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