Balsamic Pan-Roasted Pearl Onions
Per ServingBalsamic Pan-Roasted Pearl Onions |
||
|---|---|---|
| Makes: 9 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 70 | |
| Fat | 3 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 10 | g |
| Fiber | 1 | g |
| Sugars | 5 | g |
| Cholesterol | 0 | mg |
| Sodium | 90 | mg |
| Potassium | 140 | mg |
| Protein | 1 | g |
| Phosphorus | 25 | mg |
| Choices: Nonstarchy Vegetable 2, Fat 0.5 | ||
- Makes: 9 servings
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Ingredients
| 1 | lb. | white pearl onions, unpeeled |
| 1 | lb. | red pearl onions, unpeeled |
| 2 | Tbsp. | olive oil |
| 1/2 | cup | low-fat, reduced-sodium chicken broth or vegetable broth |
| 1/4 | cup | balsamic vinegar |
| 1 | Tbsp. | chopped thyme leaves |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Fill a large pot 2/3 full of water. Bring to boiling. Add the onions and boil for 1 minute. Drain. When cool enough to handle, peel the onions and trim the ends. Discard the peels and trimmings.
- In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the broth and vinegar, cover, and simmer on low for 25 to 30 minutes, stirring occasionally until glazed. Uncover and add the thyme, salt, and pepper. Simmer for 10 minutes to reduce and thicken the glaze. Add onions to a bowl to serve.
