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Category: Sides
Prep Time: Cook Time: Total Time:
2 tablespoons unsalted butter, or as needed
1/3 cup plus 1 to 2 tablespoons olive oil
3 pounds frozen pearl onions, straight from the freezer
2 1/2 cups water
1 1/2 cups dry white wine or dry vermouth
1/2 cup balsamic vinegar
1 cup sugar
3/4 cup dried currants
1/2 cup chopped ripe tomato
3 small bay leaves
3 sprigs fresh thyme, chopped or pinch of dried thyme crumbled
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne
1/4 cup sliced or slivered almonds
6 ounces small fresh mushrooms, sliced thinly
1/4 cup chopped fresh
Italian parsley
Heat butter and 1 tablespoon olive oil in large skillet (I use cast iron) over medium-high heat. When foam subsides, add enough onions to fit in one layer without crowding. Saute shaking pan frequently, until onions are browned on all sides, 10 to 15 minutes. Remove with a slotted spoon to a bowl and set aside. Saute remaining onions till browned, adding more butter and oil as necessary.
In large nonreactive saucepan combine water, wine, vinegar, sugar, currants, tomato, 1/3 cup olive oil, bay leaves, thyme, salt, pepper and cayenne. Heat over medium heat until boiling.
Transfer browned onions to boiling liquid. Increase heat to medium-high. Cook uncovered, stirring occasionally for 15 minutes. Reduce heat to medium-low and simmer, uncovered, until mixture has the texture of a slightly runny chutney, 45 to 50 minutes. Meanwhile, heat oven to 350 degrees. Spread almonds in a cast iron pan and toast in oven, shaking pan occasionally until browned, 8 to 10 minutes. Remove from oven and let cool.
Add mushrooms to onions and simmer until mushrooms are soft, 5 to 8 minutes. Remove from heat. Transfer to a warmed serving dish. Garnish with almonds and parsley and serve immediately. Can be made ahead and reheated. Serves 12 to 16.
R
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SWEET AND SOUR ONION RELISH
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Category: Sides
Prep Time: Cook Time: Total Time:
2 tablespoons unsalted butter, or as needed
1/3 cup plus 1 to 2 tablespoons olive oil
3 pounds frozen pearl onions, straight from the freezer
2 1/2 cups water
1 1/2 cups dry white wine or dry vermouth
1/2 cup balsamic vinegar
1 cup sugar
3/4 cup dried currants
1/2 cup chopped ripe tomato
3 small bay leaves
3 sprigs fresh thyme, chopped or pinch of dried thyme crumbled
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne
1/4 cup sliced or slivered almonds
6 ounces small fresh mushrooms, sliced thinly
1/4 cup chopped fresh
Italian parsley
Heat butter and 1 tablespoon olive oil in large skillet (I use cast iron) over medium-high heat. When foam subsides, add enough onions to fit in one layer without crowding. Saute shaking pan frequently, until onions are browned on all sides, 10 to 15 minutes. Remove with a slotted spoon to a bowl and set aside. Saute remaining onions till browned, adding more butter and oil as necessary.
In large nonreactive saucepan combine water, wine, vinegar, sugar, currants, tomato, 1/3 cup olive oil, bay leaves, thyme, salt, pepper and cayenne. Heat over medium heat until boiling.
Transfer browned onions to boiling liquid. Increase heat to medium-high. Cook uncovered, stirring occasionally for 15 minutes. Reduce heat to medium-low and simmer, uncovered, until mixture has the texture of a slightly runny chutney, 45 to 50 minutes. Meanwhile, heat oven to 350 degrees. Spread almonds in a cast iron pan and toast in oven, shaking pan occasionally until browned, 8 to 10 minutes. Remove from oven and let cool.
Add mushrooms to onions and simmer until mushrooms are soft, 5 to 8 minutes. Remove from heat. Transfer to a warmed serving dish. Garnish with almonds and parsley and serve immediately. Can be made ahead and reheated. Serves 12 to 16.
R
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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