Caramelized Pearl Onions

If you like onions (like me) then you definitely have to make this dish. Lovely as a side dish and a perfect accompaniment with any roast meat.

My good friend S actually served this for Xmas eve dinner. It was just so good that I vowed to make it again.

There are two ways you can prepare this, S personally prefers the second method which involves roasting in the oven (less standing time required over the stove - makes a lot of sense to me too). For this, I tired the 1st method and it came out delicous too. As I was cooking this, the whole house was just engulfed with the lovely sweet and comforting smell of fried onions and that in my books is better than any perfume (well almost :) )

Ingredients

400g small red pearl onions

1 tbsp olive oil or butter

1/4 tsp salt (to taste)

pepper (to taste)

1 tbsp brown sugar

1 tbsp red wine vinegar

Method 1

1. Blanch onions with skins on in hot boiling water for 40 seconds. Drain and rinse in cold water. Remove the skins on the onion.

2. In a heavy pan, heat olive oil and pan fry on low heat for about 15 min, stir occasionally to ensure that they do not over brown on one side.

3. Add in other seasonings, cover and continue to cook for another 15 min.

4. Uncover and cook until onions are nicely browned and tender.

5. For a more flavourful taste, you may stir in 1 tsp of butter at the end.

Method 2

1. Melt butter and sugar on fry pan or heat proof baking dish. Add peeled onions and toss to coat.

2. Cook on low heat for 10 min until onions start to brown. Mix in vinegar and seasonings.

3. Place pan/baking dish into oven and roast at 180 degrees for 15-30 min until tender.


Bench notes - The flavour of onions taste better after a few days so do try to prepare them ahead which is a great time saver since it will be one less dish to worry about on the actual day of your dinner party.