Glazed Red Pearl Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings (abot 4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3/4 cup apple juice
- 3/4 cup reduced-sodium chicken broth
- Carbohydrate 16 g(5%)
- Cholesterol 8 mg(3%)
- Fat 3 g(5%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 204 mg(9%)
- Calories 95
Preparation Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme. Cooks' notes:· Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered. ·Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.
Preparation Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme. Cooks' notes:· Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered. ·Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.
