Gary’s Onions with Date, Rosemary and Pecans

Garrison Wayne


I adore caramelized onions. This recipe is in that spirit, but not cooked as long. The addition of dates, rosemary and pecans make for a very beautiful savory dish.
I created the recipe to top Green Bean Casserole. These, are however, very versatile and can be used for many purposes. You can top a burger, top all kinds of casseroles, bake on Brie, use as a topper for Brushetta,......and so on. Use your imagination for all the uses.
These onions will keep a few days in the fridge.
If you love onions, these are sure to please.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 2 Tbsp
    olive oil
  • 1/4 tsp
    red pepper flakes
  • 2 tsp
    brown sugar
  • 1 Tbsp
    red wine vinegar or apple cider vinegar
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 large
    onions, quartered, sliced
  • 1/3 c
    dates, snipped, about 8
  • 2 tsp
    dry sherry
  • 2 tsp
    rosemary, fresh, chopped fine
  • 1/4 c
    dry white wine, for splashing
  • 1/3 c
    pecans, chopped

How to Make Gary’s Onions with Date, Rosemary and Pecans


  1. Place oil, pepper flakes, sugar, vinegar, salt, pepper, and onions in a skillet. Sauté on lo-med lo heat for about 12 minutes. Stir occasionally and more often as it dries out.
  2. Add dates, rosemary and dry sherry. Stir to combine. Cook about 4 minutes more stirring occasionally.
  3. Continue cooking for about 5 minutes more and moisten with splashes of the white wine in 3 additions.
  4. Stir in pecans. Remove from heat.
    Can be made day ahead. Store in fridge.

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