Easy Glazed Pearl Onions Recipe 465

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

Steps:

• Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir for 9-11 minutes or until lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until onions are tender., Uncover; simmer for 8-10 minutes or until onions are glazed, stirring occasionally. Serve warm or at room temperature.

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
• Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley. Cook about 2 minutes longer.
• Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.

Steps:

• RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat. When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored. Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.

Steps:

• In deep 12-inch skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Boil 1 minute; drain.
• Peel onions, leaving a little of the root ends to help hold shape during cooking.
• In same skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Reduce heat to Low; cover and simmer 5 to 10 minutes until onions are tender; drain.
• Wipe skillet dry.
• In same skillet over high heat, cook onions, margarine or butter, currant jelly, sugar, and salt, stirring occasionally, until onions are browned and glazed, about 10 minutes.

Steps:

• In a large skillet, combine onions, butter, sugar, and 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook over medium-low, stirring occasionally, until onions begin to soften and liquid has evaporated, 15 to 20 minutes.
• Continue to cook until golden, about 8 minutes, tossing occasionally. Add 1/4 cup water, and cook until onions are glazed, about 10 minutes more. Remove from heat, and stir in vinegar and thyme.

Steps:

• Place onions in a skillet covering half way up with water.
• Add butter, salt and sugar and stir until glazed.
• Continuing until onions golden brown
• Add the rest of the ingrediants.
• Many kinds of citruses, herbs, and flavors can be versatile.

Steps:

• Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
• Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.