"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Glazed Pearl Onions with Raisins and Almonds Recipe

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This recipe for Glazed Pearl Onions with Raisins and Almonds, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. pearl onions
1 c. dry Sherry
1/2 c. raisins
1/4 c. honey
1/4 c. water
2 T. butter
1 t. fresh thyme or 1/2 t. dried
2/3 c. slivered almonds, toasted
4 t. Sherry wine vinegar or red wine vinegar

Directions:
Directions:
1. Bring pot of salted water to boil. Add onions. Cook 3 minutes to loosen skins. Drain and cool. Cut root ends from onions. Squeeze onions at stem end to slip them out of their skins.
2. Combine onions, Sherry, raisins, honey, water, butter and thyme in a large heavy skillet. Bring to a boil over medium high heat. Reduce heat to very low. Cover and simmer until onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper and remove from heat.
3. Onions can be prepared to this point. Cover and refrigerate. Reheat over low before continuing.
4. Stir in almonds and vinegar. Add a few teaspoons of water if too dry. Serve warm. Serves 8.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a "staple" for our Christmas menu. Leftovers can be tranformed into a great chutney. Simply cook with diced Granny Smith apples. Also goes well with ham for Easter.

 

 

 

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