Easy-Glazed Pearl Onions
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pearl onions
frozen |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
sugar
|
|
| 1 ½ | cups |
beef stock
prefer veal stock if possible |
|
| 4 | tablespoons |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pearl onions
frozen |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
sugar
|
|
| 355 | ml |
beef stock
prefer veal stock if possible |
|
| 6E+1 | ml |
red wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Rinse the onions in a strainer, just to separate them and remove extra ice.
Blot them on paper towels.
In a large, heavy skillet, heat the oil over high heat.
When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.
Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes.
Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.
