Rating: 5 stars
2 Ratings
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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.

Maureen Callahan
Recipe by Cooking Light November 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

55 calories; calories from fat 36%; fat 2.2g; saturated fat 0.8g; mono fat 1.1g; poly fat 0.2g; protein 0.9g; carbohydrates 7.4g; fiber 1.4g; cholesterol 3mg; iron 0.3mg; sodium 158mg; calcium 18mg.
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