Garlic Scape Soup
This lovely, creamy, savory soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the garlic scape flowers as well.
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Glazed Pearl Onions
Sweet-tart red pearl onions glazed with honey and red wine vinegar—simple, elegant, and perfect alongside holiday roasts.
Ingredients:
- 1 cup red pearl onions
- 1 tsp honey
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- 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.
More about Glazed Pearl Onions
These sweet, tangy red pearl onions in a red-wine vinegar and honey glaze are a great side dish for Thanksgiving.
Posted:
October 11, 2015
Updated:
December 3, 2025
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