Carrots and Pearl Onions Recipe

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Carrots and Pearl Onions Recipe
Carrots and Pearl Onions Recipe photo by Taste of Home
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Carrots and Pearl Onions Recipe

Read Reviews
1 1 1
Publisher Photo
A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. —Sharon Arendt Schaumburg, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 3 cups water
  • 1/2 pound fresh pearl onions, peeled
  • 1 tablespoon butter
  • 1-1/2 teaspoons sugar, divided
  • 1 pound carrots, cut into 1/4-inch slices
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Carrots and Pearl Onions in Taste of Home October/November 2008, p70

Nutritional Facts

3/4 cup: 157 calories, 7g fat (3g saturated fat), 19mg cholesterol, 590mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

  • 3 cups water
  • 1/2 pound fresh pearl onions, peeled
  • 1 tablespoon butter
  • 1-1/2 teaspoons sugar, divided
  • 1 pound carrots, cut into 1/4-inch slices
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
  2. In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
  3. Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
  4. Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Carrots and Pearl Onions in Taste of Home October/November 2008, p70

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grocery gourmet User ID: 5935759 152183
Reviewed Nov. 7, 2012

"Although I haven't tried this recipe yet, I can almost taste it and I'm thinking it may be like the wonderful flavor of carrots from a delicious pot roast. I'll try it with the chicken broth first and then with beef broth. Maybe some fingerling potatoes added with more of the liquid."

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