CARAMELIZED PEARL ONIONS AND MUSHROOMS

SERVES 3 to 4

This is great. It makes a wonderful side dish, especially for poultry.

INGREDIENTS

10 ounces pearl onions

8 ounces Cremini mushrooms

3 tablespoons butter

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon dried thyme (use fresh if available)

1/2 cup dry vermouth

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. Clean the mushrooms. Keep whole or, if very large, cut in half.

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

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