Pearl onions are popular in the United States and Northern Europe. It is sweeter and has a softer taste compared to bulb onions. It is often used for pickling and added in casseroles.
This recipe is a wonderful side dish for meats. Enjoy it with steak or grilled chops. You can also have it as an appetizer or pair it with a cocktail.
2 tablespoons olive oil
1 bag (1 pound) frozen white pearl onions, thawed
2 sprigs rosemary
5 cloves garlic, sliced thinly
1/4 cup red wine vinegar
1/2 cup beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In a bowl, combine vinegar, broth, sugarÂ and salt. Mix well and set aside.
Heat olive oil in a frying pan over medium heat. Saute the garlic for 2-3 minutes. Add the
frozen onions and rosemary. Stir-fry for 5 minutes or until lightly brown. Pour in the vinegar mixture and bring to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the liquid thickens into a syrup and it glazes the onions. Season it with pepper.
Serve warm with meat. Garnish with fresh rosemary.
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