CARAMELIZED PEARL ONIONS

SERVES 4

I love caramelized onions. This makes a nice accompaniment to many dishes, especially pork or poultry. For something a little different and equally delicious, see the Caramelized Pearl Onions and Mushrooms.

INGREDIENTS

20 ounces (1-1/4 pounds) pearl onions

3 tablespoons butter

1 tablespoon olive oil

1 teaspoon sugar or to taste

Salt and pepper to taste

1/2 cup tawny port wine

1 tablespoon chopped fresh sage (less if using dried)

To peel onions, place in boiling water for 3 minutes; rinse with cold water to stop cooking. Cut just a little of the root end and skin will peel off.

Heat a large skillet over medium-high heat. Add the butter and olive oil. When hot, add the onions. Sprinkle with the sugar, salt and pepper. Sauté until browned and starting to caramelize, about 7 minutes, stirring often. Add the port wine. Reduce heat to medium-low and continue to cook until onions are tender and liquid has evaporated, about 10 minutes. Add the sage and sauté for 2 more minutes. (If using dried sage, add with the salt and pepper.)

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