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| Glazed Pearl Onions With Raisins And Almonds |
"A high-quality appreciate-like vegetable dish. This dish may be made 6 hours beforehand, and warmed earlier than serving. If you don't have clean thyme, alternative half teaspoon dried thyme. Sherry wine vinegar can be substituted for crimson wine vinegar. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 2 kilos pearl onions
- 1 cup dry sherry
- half cup raisins
- 1/4 cup honey
- 1/four cup water
- 2 tablespoons butter
- 1 teaspoon chopped fresh thyme
- 2/3 cup toasted slivered almonds
- four teaspoons pink wine vinegar
- salt to taste
- floor black pepper to flavor
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Bring a pot of salted water to a boil. Add onions, and cook dinner three mins to loosen skins. Drain, and funky barely. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
- Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy huge skillet. Bring to a boil over medium-high warmth. Reduce warmth to very low, and cover. Simmer till liquid evaporates and onions begin to caramelize, stirring frequently, approximately forty five mins. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.
- Stir almonds and vinegar into onions. Add some teaspoons of water if mixture is just too dry. Serve heat.
Notes :
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