Glazed Pearl Onions With Raisins And Almonds
Ingredientsservings 235 cals
- 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.
Per Serving: 235 calories; 7.5 g fat; 38.4 g carbohydrates; 3.6 g protein; 8 mg cholesterol; 223 mg sodium. Full nutrition
ReviewsRead all reviews 19
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, F...
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 wi...
I was applauded with these onions and had been asked for the recipe at my dinner party. I used frozen pearl onions the 2nd time as cleaning the onions was tedious. Do not cook the frozen onion...
I had this mixed with white rice and sweet italian sausage and it was delicious! I think this is another recipe where it tastes better the next day after the flavors have had a chance to gel so ...
It was a wonderfull dish that i made on christmas for a large group of peaple. I ended up sending the recipie home with 3 peaple. It makes a great dish to go with ham!!!
This dish made me the hit of the party!! I made it the night before, refrigerated it after cooling it to room temperature, and then reheated it over a skillet. Then I served it bruschetta sty...
I made this for Thanksgiving and enjoyed it very much. It was going to take well over 45 minutes to cook down at "very low" so turned mine up a bit and stirred a little more often.
I too cooked these uncovered. I think I might have chosen the wrong audience for this dish as it wasn't very well received & I thought it was very good. I used golden raisins because I was out o...