Caramelized Port Onions
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
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