Sunday, December 11, 2016

Glazed Pearl Onions and Grapes

When I saw the recipe for this dish on I had to laugh to myself. The creator of this recipe said that she did so out of laziness. She found peeling so many pearl onions to be tedious, so decided to mix them with grapes. Obviously, she doesn't know my simple method for peeling pearl onions, nevertheless this dish is genius. It is unique, delicious, and an excellent side dish for beef, chicken, pork, or a great addition to your deli platter or cheese tray. It goes together in a snap, it keeps in the fridge for 3 to 5 days, and can be served warm or at room temperature. I tried it out of curiosity, and I'm really glad that I did. You need to give this a try too. I think you'll be pleasantly surprised.

Glazed Pearl Onions and Grapes

20 ounces Melissa’s red pearl onions
1/3 cup Sherry vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon unsalted butter
1 Turkish or 1/2 California bay leaf
1 1/2 cups
Melissa’s Christmas Crunch Grapes (about 1/2 pound)
Preheat oven to 425°F with rack in middle or lower third.

Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.

Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.

Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.

1 comment:

Pam Richardson said...

What a unique combination and it must have a wonderful flavor, Thanks for sharing and I am saving this to use with a pork loin main dish!