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Caramelized Pearl Onions

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.