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
Caramelized Port Onions Recipe photo by Taste of Home
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.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.
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