| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 1 pint |
Ingredients
- 2 cups frozen pearl onions, defrosted and halved
- 1/4 cup apple cider or red wine vinegar
- 3 tablespoons light brown sugar
- 4 shallots, thinly sliced
- 2 large red onions, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 scallions, finely chopped
Instructions
- In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
- Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 225 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 800 mg |
Reviews
I Followed the recipe exactly but substituted frozen pearl onions for 2 in-season Walla Walla sweets, 1 red onion and 2 shallots. Used red wine vinegar per recipe. It took 2 hours to reduce and tenderize on med low heat. Flavors develop overnight so next time I would make at least one day ahead before serving. Much better flavor the next day.