Almond Glazed Onions Recipe - Allrecipes.com
Almond Glazed Onions Recipe
  • READY IN 40 mins

Almond Glazed Onions

Recipe by  

"Sweet vegetable side dish, suitable for the Christmas Feast!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

Directions

  1. Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
  2. Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
  3. Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.
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Footnotes

  • Editor's Note
  • An absolute 'must have' at our Christmas Dinner! It's a delicious family tradition.
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Reviews More Reviews

Jan 16, 2010

Fantaskulicious! These are delicious, which I think is fantastic. I have made this recipe twice now. The were served at Thanksgiving in place of the creamed onions and everyone agreed that this should be the new onion dish we have. I have also giving the recipe out twice now! Easy, fast and yummy, what else could I ask for? Thanks so much Decaf!

 
Nov 27, 2009

Wow my husband and I really loved this dish. Only gave it 4 stars because the onion flavor was very strong. My kids would not touch this because of the "o" word. Never heard of this before, but will find a way to modify the onion taste in the future.

 

3 Ratings

Nov 16, 2009

This is my favorite holiday side dish! I lost my recipe, so I am so glad you posted this!!! Definitely takes a while to make, but soooooo worth the wait!

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 33 mg
  • 1%

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

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About the Cook

 
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