Caramelized Pearl Onions

Caramelized Pearl Onions Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
To peel pearl onions easily, slice off the root ends and drop into boiling water for less than a minute. Drain and rinse with cold water. Pinch the stem end of each, and a peeled onion will pop out. When they're in the skillet, shake the onions frequently for even browning.

Yield:

4 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 36 %
Fat 2.2 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 7.4 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 158 mg
Calcium 18 mg

Ingredients

1 teaspoon olive oil
1 teaspoon butter
1 (10-ounce) package pearl onions
1/3 cup water
1 teaspoon sugar
1 tablespoon chopped fresh thyme
2 tablespoons dry white wine
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

Cooking Light

November 2003
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