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Baked Onions

Photo: Beth Dreiling Hontzas; Styling: Kristi Michele Crowe
Prep time 25 mins
Cook time 3 mins
Stand time 5 mins
Bake time 50 mins
Yield Makes 4 to 6 servings

Ingredients

  • 3 (10-oz.) bags Pearl onions
  • 1/4 cup butter
  • 1/3 cup dry white wine
  • 5 teaspoons light brown sugar
  • 3 garlic cloves, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Preheat oven to 425°. Cook onions in boiling water to cover 3 minutes; drain. Rinse thoroughly under cold running water. Let stand 5 minutes.

  2. Cut off root end of 1 onion. Using a towel, gently squeeze pointed end of onion toward root end, slipping outer peel off of onion. Discard outer peel. Repeat procedure with remaining onions.

  3. Melt butter in a 12-inch ovenproof skillet in a 425° oven 5 minutes. Stir in onions.

  4. Bake onions at 425° for 15 minutes. Stir together wine and next 4 ingredients. Stir wine mixture into onions, and bake 35 to 40 minutes or until caramelized. Stir onions to coat and loosen particles from bottom of skillet.