“A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar.” - by Christine L.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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. Rewarm 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
Amount Per Serving (8 total)
- Calories
- 235 cal
- 12%
- Fat
- 7.5 g
- 12%
- Carbs
- 38.4 g
- 12%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I loved this recipe. Unfortunately, I didn't have raisins and I didn't have almonds. I substituted craisins for the raisins and skipped the almonds. I used frozen pearl onions instead of fresh. St..." See moreill wonderful and tasty. Elegant sidedish to a meat (we had turkey). I will definitely make this again."
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