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Caramelized Pearl Onions

Serves 4

I love caramelized onions. This recipe makes a delicious side dish for most any meal. It takes patience to peel tiny pearl onions but, if you follow the instructions, it is quite easy. Serve for a family meal, special occasion or entertaining. For something a little different and equally delicious, see the Caramelized Pearl Onions and Mushrooms in the similar and related recipes.

Ingredients

  • 20 ounces (1-1/4 pounds) fresh 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 (can use 1/2 teaspoon 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 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 when you add the sugar, salt and pepper.) Serve immediately.

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