Glazed Pearl Onions Recipes

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with parsley.

SIMPLE GLAZED PEARL ONIONS

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
• Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley. Cook about 2 minutes longer.
• Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.

GLAZED PEARL ONIONS

Steps:

• Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
• Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

GLAZED PEARL ONIONS

Steps:

• Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
• Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
• Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
• Serve with slices of roast veal.

GINGER-GLAZED PEARL ONIONS AND PARSNIPS

Steps:

• Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
• Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
• Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.
• Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams

GLAZED PEARL ONIONS AND GRAPES

Steps:

• Preheat oven to 425°F with rack in middle or lower third.
• Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
• Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
• Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

BUTTERY WHISKEY-GLAZED PEARL ONIONS

Steps:

• Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.

CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
• Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
• Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
• Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
• Season the liquid with salt and pepper and a little sugar if desired.
• Transfer the onions back to the skillet and coat with the liquid.
• Add in the butter, stirring and heat slightly until the butter has melted.
• Transfer to a bowl.
• Delicious.

SAVORY GLAZED PEARL ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir for 9-11 minutes or until lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until onions are tender., Uncover; simmer for 8-10 minutes or until onions are glazed, stirring occasionally. Serve warm or at room temperature.

SUGAR-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, butter, sugar, and 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook over medium-low, stirring occasionally, until onions begin to soften and liquid has evaporated, 15 to 20 minutes.
• Continue to cook until golden, about 8 minutes, tossing occasionally. Add 1/4 cup water, and cook until onions are glazed, about 10 minutes more. Remove from heat, and stir in vinegar and thyme.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• Melt butter in 12-inch skillet over medium heat. Cook frozen onions in butter about 10 minutes, stirring occasionally, until water from onions is reduced and onions begin to soften.
• Stir vinegar and sugar into onions. Cook, stirring constantly, until sugar is dissolved; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until liquid is reduced to a glaze consistency. Sprinkle with salt and pepper. Garnish with parsley.