The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
Recipe courtesy of The Fabulous Beekman Boys
Print
Sweet and Sour Pearl Onions
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds pearl onions
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chicken broth
  • 1/4 cup cider vinegar
  • 3 tablespoons sugar
  • 2 tablespoons plump golden raisins, optional
  • 1/2 teaspoon coarse salt

Directions

Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel. 

Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

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