Recipe Archives->Vegetables->Glazed Onions 04

Wine-Glazed Pearl Onions
Serves 8 to 10

2 tablespoons olive oil
2 bags (1 pound each) frozen white pearl onions, thawed
1 bay leaf
2 thyme sprigs, plus more for garnish
1/3 cup red wine vinegar
1/2 cup dry red wine
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

In a large skillet, heat 1 tablespoon oil over medium-high heat.
Add 1 bag of onions, the bay leaf, and 1 thyme sprig. Cook, stirring
occasionally, until onions begin to turn deep golden brown in spots,
6 to 8 minutes.  Transfer to a bowl with a slotted spoon. Repeat
with remaining 1 tablespoon oil, onions, and thyme sprig. Return
first batch to skillet.

In a small bowl, stir together vinegar, wine, sugar, and salt. Add
to onions and bring to a boil. Reduce heat to medium-low and simmer,
stirring occasionally, until liquid is the consistency of a syrup
and onions are glazed, 20 to 25 minutes. Discard bay leaf and stir
in pepper. Garnish with thyme.

Printable version: glazed-onions04.txt.