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Caramelized Port Onions

TOTAL TIME: Prep: 25 min. Cook: 35 min. YIELD: 6 servings.
Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.—Erika Szymanski, Pullman, Washington

Ingredients

  • 2 pounds pearl onions, trimmed
  • 2 tablespoons olive oil
  • 1 cup port wine or grape juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

  • 1. In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions.
  • 2. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 7-9 minutes. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 20-25 minutes.

Nutrition Facts

1/3 cup: 180 calories, 5g fat (1g saturated fat), 0 cholesterol, 126mg sodium, 23g carbohydrate (15g sugars, 2g fiber), 1g protein.

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