Glazed Pearl Onions and Grapes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
- 1 turkish or 1/2 california bay leaf
- Carbohydrate 15 g(5%)
- Cholesterol 4 mg(1%)
- Fat 2 g(2%)
- Fiber 1 g(6%)
- Protein 1 g(2%)
- Saturated Fat 1 g(5%)
- Sodium 4 mg(0%)
- Calories 75
Preparation Preheat oven to 425°F with rack in middle or lower third. Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends. Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes. Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf. What to drink: Marimar Estate Don Miguel Vineyard '06 Cooks' note:Onions can be blanched and peeled 2 days ahead, then chilled.
Preparation Preheat oven to 425°F with rack in middle or lower third. Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends. Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes. Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf. What to drink: Marimar Estate Don Miguel Vineyard '06 Cooks' note:Onions can be blanched and peeled 2 days ahead, then chilled.
