Caramelized Pearl Onions
I love caramelized onions. This recipe makes a delicious side dish for most any entree. It takes a little patience to peel tiny pearl onions but, if you follow the instructions, it is quite easy. Serve for a family meal or entertaining. For something a little different and equally delicious, see the caramelized onions with mushrooms in the similar and related recipes links.
- 20 ounces (1-1/4 pounds) pearl onions
- 3 tablespoons butter, preferably unsalted
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- Salt and pepper to taste
- 1/2 cup tawny port wine
- 2 teaspoons chopped fresh sage (or 1/2 teaspoon dry rubbed sage)
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 easily 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.) Serve immediately.