If creamed onions are a part of your holiday feast tradition, consider switching it up this year with a tasty update. Whole pearl onions, boiled and seared in a sweet vinegary sauce gives you that great roasted onion flavor in a manageable package, as well as adding color to the table.
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- Yields:
- 8 serving(s)
- Prep Time:
- 45 mins
- Total Time:
- 1 hr
Ingredients
Kosher salt and freshly ground black pepper
- 3 lb.
baby onions (such as Cipollini, white pearl, and red pearl)
- 2 tbsp.
olive oil
- 5 tbsp.
unsalted butter, divided
- 1/3 c.
red wine vinegar
- 2 tbsp.
sugar
- 1 tsp.
chopped fresh thyme
Directions
- Step 1Bring a large pot of salted water to a boil. Add onions and cook 1 minute. Transfer to a bowl of ice water; reserve boiling water. Once cool, drain onions. Slice off root and stem ends; discard skins. Cook onions in boiling water, just until tender, 5 to 8 minutes; drain.
- Step 2Heat oil and 3 tablespoons butter in a large skillet over medium-high heat. Add onions and cook, turning occasionally, until browned, 4 to 6 minutes. Add vinegar and sugar; reduce heat to medium and cook, stirring occasionally, until syrupy, 4 to 6 minutes. Stir in thyme and remaining 2 tablespoons butter. Season with salt and pepper.
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