Glazed Pearl Onions With Raisins And Almonds Recipe - Allrecipes.com

Glazed Pearl Onions With Raisins And Almonds

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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).
  2. 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.
  3. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
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Reviews More Reviews

Nov 04, 2003

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 LOVE OF GOD, use pre-skinned onions. You do not know the meaning of tedium until you have skinned 150 miniature onions.

 
Nov 19, 2006

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 covered. Once I uncovered it, things moved along smoothly. Also, I used two bags of frozen pearl onions to make things go faster.

 

19 Ratings

Oct 24, 2006

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 onions the time suggested as it gets mushy.

 
May 28, 2006

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 you might consider making this a day in advance. :)

 
Dec 20, 2003

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!!!

 
Jan 24, 2006

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 style on toasted french bread and goat cheese. The combination and flavor were gourmet! The only negative would be how time consuming the process was. I won't do this anytime soon, but the next party I need to impress people ;)...I'll be making this dish!!

 
Nov 13, 2004

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.

 
Nov 27, 2006

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 of regualr. My one complaint (other than the fact that it didn't wow my guests ;o) ) is that the raisins got a little "charred" but perhaps I caramelized teh onions too much. Thansk Christine... I will try this recipe again on guests w/ a more sophisticated palate.

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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