Baked Onions

Photo: Beth Dreiling Hontzas; Styling: Kristi Michele Crowe

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 3 Minutes
Stand: 5 Minutes
Bake: 50 Minutes

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

Preparation

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.

Note:

Ellen Miller Crow, Texarkana, Texas,

January 2009