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Glazed Pearl Onions with Raisins and Almonds

SUBMITTED BY: Christine L.

"A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 pounds pearl onions
  • 1 cup dry sherry
  • 1/2 cup raisins
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh thyme
  • 2/3 cup toasted slivered almonds
  • 4 teaspoons red wine vinegar
  • salt to taste
  • ground black pepper to taste

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. Rewarm 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2002 by JILL E.
I loved this recipe. Unfortunately, I didn't have raisins and I didn't have almonds. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by JSchwarz
Everyone loved this recipe. It took a while to make for a side dish but I used it for a... MORE


 
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Nutritional Information
Glazed Pearl Onions with Raisins and Almonds

Servings Per Recipe: 8

Amount Per Serving

Calories: 255

  • Total Fat: 8.8g
  • Cholesterol: 8mg
  • Sodium: 233mg
  • Total Carbs: 39.2g
  •     Dietary Fiber: 2.1g
  • Protein: 4.2g

VIEW DETAILED NUTRITION

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