Glazed Pearl Onions With Raisins And Almonds
Vicki Butts (lazyme)
From Stop and Smell the Rosemary by Junior League of Houston (1996).
☆☆☆☆☆ 0 votes0
2 lbpearl onions
1 cdry sherry
1 tspfresh thyme, minced
2/3 cslivered almonds, toasted
4 tspsherry or red wine vinegar
How to Make Glazed Pearl Onions With Raisins And Almonds
- 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).
- 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.