Glazed Pearl Onions with Grapes and Toasted Almonds
By America's Test KitchenPublished on October 12, 2011
Time
45 minutes
Yield
Serves 8
Ingredients
Before You Begin
To toast the almonds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. The frozen onions do not need to be thawed prior to cooking.
Instructions
- Melt butter in large skillet over medium-high heat. Add onions and cook until light brown, about 10 minutes. Stir in broth, sugar, 2 tablespoons vinegar, and rosemary; bring to boil. Reduce heat to medium-low and simmer, covered, until onions are tender, 12 to 14 minutes.
- Remove lid and increase heat to medium-high. Cook until liquid is reduced to glazelike consistency, about 5 minutes. Off heat, stir in grapes, almonds, and remaining vinegar. Season with salt and pepper. Serve.
- Make Ahead: After the onions have been simmered in step 1, they can be covered and refrigerated for 24 hours. When ready to serve, combine chilled onions and 1/4 cup additional chicken broth in large skillet. Cook, covered, over medium-high heat until heated through, about 5 minutes. Uncover and proceed with step 2.
Time
45 minutesYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
A glazed pearl onion recipe is the perfect accompaniment to a holiday menu, but peeling all those onions can be time-consuming. We wanted a glazed pearl onions recipe that used prepeeled frozen pearl onions because they save time and do not need to be thawed before cooking. We started our recipe by browning the onions in a skillet with butter, then adding chicken broth (which is the base of the glaze) along with sugar, rosemary, and red wine vinegar, which kept the glaze from becoming cloying. Once the onions were tender, we removed the lid and let the cooking liquid reduce down to a glaze. Adding the grapes and almonds at the end of the recipe preserved their flavor and texture. A little more red wine vinegar added a final blast of acidity.
Before You Begin
To toast the almonds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. The frozen onions do not need to be thawed prior to cooking.
Instructions
- Melt butter in large skillet over medium-high heat. Add onions and cook until light brown, about 10 minutes. Stir in broth, sugar, 2 tablespoons vinegar, and rosemary; bring to boil. Reduce heat to medium-low and simmer, covered, until onions are tender, 12 to 14 minutes.
- Remove lid and increase heat to medium-high. Cook until liquid is reduced to glazelike consistency, about 5 minutes. Off heat, stir in grapes, almonds, and remaining vinegar. Season with salt and pepper. Serve.
- Make Ahead: After the onions have been simmered in step 1, they can be covered and refrigerated for 24 hours. When ready to serve, combine chilled onions and 1/4 cup additional chicken broth in large skillet. Cook, covered, over medium-high heat until heated through, about 5 minutes. Uncover and proceed with step 2.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments