These sweet, tangy red pearl onions in a red-wine vinegar and honey glaze are a great side dish for Thanksgiving.
Glazed Pearl Onions
- 1 cup red pearl onions
- 1 tsp honey
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- This is the easiest way to peel pearl onions: Bring a pot of water to a rapid boil and add the unpeeled pearl onions. Boil for 1 minute, strain, and place the onions in a bowl of ice water to stop the cooking process. Using a sharp knife, slice off the root end of the onions. Squeeze from the top, and your onion should slide right out.
- Whisk together the honey and red wine vinegar. Set aside.
- In a skillet, heat the olive oil over medium high heat. Add the peeled onions and sauté for 3 to 4 minutes, swirling the pan, until they begin to brown.
- Pour the honey and vinegar mixture over the onions and stir to evenly coat them. Lower the heat to medium low and continue to sauté the onions until the sauce is reduced to a syrup.
- Serve warm.
— Kris, Foodista.com
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