I recently saw a photo of caramelized pearl onions that looked delicious! I thought that I’d really like to add this to a variety of dishes, so this is my first attempt to do this, and the onions turned out great. It is a little more work to prep the raw onions, but the effort is well worth it. These onions could be used with just about any vegetable or by themselves. Hope you’ll try these!
1 10 or 12 ounce package pearl onions
1 tbsp butter
1 tbsp olive oil
1/3 cup vegetable broth
1 tsp sugar
2 tsp dry thyme
2 tbsp dry white wine
1/4 tsp Kosher salt
1/4 tsp black pepper
1 pound frozen green beans
To prep the onions, cut off the root ends and place onions in boiling water for 2 minutes. Then, using a slotted spoon, put onions into a bowl of ice water to cool. Let the onions cool for several minutes. Once cooled, pinch the stem end of each onion and the cleaned onion will slip out of the skin. If the stem end is turning green, just cut off that portion of the onion.
The next step is to brown the onions. Add the butter and olive oil to a skillet on medium high heat. Add the onions and brown for 5 or 6 minutes while turning frequently.
Once browned, add the vegetable broth and sugar and simmer covered for 5 minutes. Add the thyme, white wine, salt and pepper and green beans. Cook covered for another 4 minutes until the beans are heated through. Stir occasionally. Uncover and cook off most of the remaining liquid if necessary.
We had the Caramelized Pearl Onions with green beans with Steelhead trout and creamy garlic sauce on fettuccine. (Check out this post for the garlic sauce: http://www.joeshealthymeals.com/2013/11/06/creamy-garlic-sauce/ ). Karen Boyle thought they where the best green beans she has ever had. I’ll make this again!