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Caramelized Pearl Onions and Mushrooms

Serves 4

This recipe for onions and mushrooms is delicious. It makes a quick and easy side dish for a family meal, special occasion or entertaining. I think it goes particularly well with poultry or pork because of the seasonings. Substitute rosemary or marjoram for the sage and it goes very well with beef. I like to cook with the dried herbs then, if I have them on hand, I finish the dish with fresh.

Ingredients

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, pepper and dried herbs. 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, adding the fresh thyme and sage for the last minute. Serve immediately.