Well worth the preparation time. appropriate for a dinner gathering.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ teaspoons olive oil
- ¾ pound pearl onions, peeled
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons raisins
- ½ teaspoon grated orange zest
- ¼ teaspoon dried thyme, crushed
- ⅛ teaspoon ground black pepper
- 1 tablespoon minced fresh parsley
Instructions
- Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
- Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.
Reviews
It came out as expected. Wasn’t great. I think it tasted too much like tomato paste.
Used frozen pearl onions, golden raisins, and fresh thyme. Made exactly as written, tasted, and then added a good squeeze of a fresh orange wedge which gave it a nice hint of citrus and toned down the tomato-y flavor. A very nice “outside-the-box” side dish, and I couldn’t be happier with the way this turned out.
I have made this recipe for several years. The flavors blend excellently, and it is quite easy. Adds a nice gourmet touch to holiday dinners.
just didnt like it very much.
I served this today to a crowd of 12 tough critics. I liked it because I didn’t want a “creamed” onion recipe, and I needed a sugar-free side dish. This was perfect. No leftovers. I used small boiling onions and steamed them to tender. I sauteed them the night before, and added all the remaining ingredients. I put it all into a container to marinade overnight (for convenience). The next day, I put them in a pan over high heat and it thickened beautifully. I was very pleased with the result. I will definitely make this again and again. Thanks!
So delicious. This takes me back to my childhood and family dinners. My Aunt made something like this for all holiday meals. I made this for Easter dinner a couple of weeks ago and my sister asked how I had gotten Our Aunts recipe when it was never written down. I now have this written down.