This side dish is a favorite during Thanksgiving time, but is a perfect winter-time recipe that can be enjoyed with so many meals.
- 1 10-ounce package pearl onions
- 1 10-ounce package golden pearl onions
- 10 ounces small (1-inch diameter) shallots
- 2 tbsp (1/4 stick) butter
- 1 cup ruby Port
- 1/3 cup low-salt chicken broth
- 2 tsp red wine vinegar
1. Blanch all onions and shallots in large pot of boiling water 2 minutes. Drain. Peel onions and shallots, trimming any roots of the ends.
2. Melt butter in heavy medium skillet over medium-high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add Port, broth and vinegar and bring to simmer. Reduce heat to medium; cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Re-warm over low heat before serving.)
3. Transfer to bowl and serve.
Serves: 8
