Glazed Pearl Onions With Raisins And Almonds Recipes

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:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
• Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
• Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
• Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
• Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
• Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.
• Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Steps:

• 1. Bring pot of salted water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
• 2. Combine pearl onions, sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing). Stir Almonds and sherry wine vinegar into onions. Add a few teaspoonfuls of water if mixture is too dry. Serve warm.

Steps:

• Bring pot of salted water to boil. Add onions, cook 3 minutes to loosen skins. Remove and cool slightly; cut root ends from onions and pop out of skins. Combine onions with Sherry, raisins, honey, water,butter, thyme in heavy large skillet. Bring to boil over medium high heat; reduce to simmer until liquid evaporates and onions begin to carmelize, about 45 minutes. Season with salt an pepper. Remove from heat. Stir in almonds and Sherry wine vinegar. Add a few tsp of water if needed.