Creamed pearl onions have long been a staple Thanksgiving side dish, but this lighter, sweet-and-savory cipollini onion recipe may send that traditional recipe to the back of your file for good. For a fruity (and gluten-free) twist, use your favorite hard cider instead of beer. Source: EatingWell Magazine, November/December 2015

Lia Huber
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Ingredients

Directions

  • Bring a large pot of water to a boil. Add onions and cook for 1 minute. Drain. Peel and trim the root end, if necessary, but leave the onions whole.

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  • Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add the onions and cook, stirring often, until browned in spots, 5 to 7 minutes. Sprinkle with salt and pepper. Stir in beer (or hard cider), brown sugar and thyme; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.

  • Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, spooning the sauce over the onions frequently, until the sauce has thickened to a light syrup, 8 to 10 minutes. Remove thyme sprigs before serving.

Tips

Make Ahead Tip: Peel onions (Step 1), cover and refrigerate for up to 2 days and/or prepare through Step 3, cover and refrigerate for up to 2 days; reheat just before serving.

Nutrition Facts

81 calories; 3.4 g total fat; 1 g saturated fat; 3 mg cholesterol; 102 mg sodium. 123 mg potassium; 10.4 g carbohydrates; 1.3 g fiber; 5 g sugar; 1 g protein; 32 IU vitamin a iu; 6 mg vitamin c; 16 mcg folate; 21 mg calcium; 10 mg magnesium; 2 g added sugar;

Reviews (1)

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Rating: 4 stars
11/12/2015
Sweet and delicate Went so well with salmon and greens Pros: Easy to make Cons: Watch that the beer doesnt burn mine evaporated quicker than expected Read More