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Glazed Pearl Onions with Grapes and Toasted Almonds

From

April​/May 2008

Glazed Pearl Onions with Grapes and Toasted Almonds

A glazed pearl onion recipe is the perfect accompaniment to a holiday menu, but peeling all those onions can be time-consuming. We wanted a glazed pearl onions recipe that used prepeeled frozen pearl onions because they save time and do not need to be thawed before cooking. We started our recipe by browning the onions in a skillet with butter, then adding chicken broth (which is the base of the glaze) along with sugar, rosemary, and red wine vinegar, which kept the glaze from becoming cloying. Once the onions were tender, we removed the lid and let the cooking liquid reduce down to a glaze. Adding the grapes and almonds at the end of the recipe preserved their flavor and texture. A little more red wine vinegar added a final blast of acidity.

Serves 8

To toast the almonds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. The frozen onions do not need to be thawed prior to cooking.

Ingredients

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