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Source: Stop and Smell the Rosemary

Glazed Pearl Onions with Raisins
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Serves: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
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2 pounds pearl onions
1 cup dry sherry
1/2 cup raisins
1/4 cup honey
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon fresh thyme, minced
salt
freshly ground pepper
2/3 cup slivered almonds, toasted
4 teaspoons red wine vinegar




Bring a pot of salted water to a boil. Add onions. Cook 3 minutes to loosed skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end. (Onions will slip out of skins.) Combine onions, sherry, raisins, honey, water, butter, and thyme in a large skillet. Bring to a boil over medium-high heat. Reduce heat. Cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.




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