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Little Glazed Onions

November 2011
Little Glazed Onions

by 3 people

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Makes: 8 servings

Prep: 25 mins

Cook: 35 mins

  • 1 3/4 pounds pearl or small boiling onions, unpeeled but root ends trimmed
  • Ice water
  • 1 cup dry white wine
  • 1/2 cup apple jelly
  • 2 tablespoons butter
  • 3 small sprigs rosemary
  • Salt and pepper
  1. In a large pot of boiling water, blanch the onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze the onions from the root end until they pop out of their skins; discard the skins.
  2. In a skillet big enough to hold the onions in a single layer, combine the onions, wine, jelly, butter, rosemary, 1/2 tsp. salt and 1/8 tsp. pepper. Bring to a boil over medium heat and cook, stirring occasionally, until the liquid is reduced to a glaze and the onions are tender and coated, about 25 minutes.