The initial blanching of the onions insures that they’ll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds pearl onions
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth
- 1/4 cup cider vinegar
- 3 tablespoons sugar
- 2 tablespoons plump golden raisins, optional
- 1/2 teaspoon coarse salt
Instructions
- Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
- Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 96 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 143 mg |
Reviews
Yes yes and yes…served it as one of the sides with Cornish game hens…this will be replacing my creamed onions (well not entirely…do love them) as a healthier option. Very well received.