Glazed Pearl Onions With Raisins And Almonds16 Reviews
“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.” - by Christine L.
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 235 cal
- 7.5 g
- 38.4 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Sooooooo tasty! Yum! For amusement I used golden raisins because they end up looking just like the onions. One of my friends ate half the meal before realizing why it was so sweet :-) But, FOR THE..." See more LOVE OF GOD, use pre-skinned onions. You do not know the meaning of tedium until you have skinned 150 miniature onions."
"This was delicious. I brought it to a pot luck and everyone raved about it. The only change I made was to cook it UNcovered. I cooked it for an hour and a half and the liquid never reduced with it ..." See morecovered. Once I uncovered it, things moved along smoothly. Also, I used two bags of frozen pearl onions to make things go faster."
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