Port-Glazed Pearl Onions and Shallots Serves 8
12 ounces red pearl onions
12 ounces white or yellow pearl onions (or a mixture)
12 ounces small shallots
2 tablespoons unsalted butter
1/2 cup chicken broth
1 1/4 cups Port
2 tablespoons red wine vinegar
Salt and pepper to taste
In a large pot of boiling salted water, blanch the unpeeled onions and shallots for 2-3 minutes; drain and cool. Carefully peel the onions and shallots, trimming off any roots.
In a large skillet, melt the butter over medium-high heat. Add the onions and shallots to the skillet and stir to coat. Add the broth, Port, and vinegar to the skillet and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and simmer until the onions and shallots are tender, 15 minutes.
Uncover the skillet and continue to simmer the mixture, stirring occasionally, until the liquids have been reduced to a glaze, 15-20 minutes. Season with salt and pepper and serve warm.
From foodbuzz.com
12 ounces red pearl onions
12 ounces white or yellow pearl onions (or a mixture)
12 ounces small shallots
2 tablespoons unsalted butter
1/2 cup chicken broth
1 1/4 cups Port
2 tablespoons red wine vinegar
Salt and pepper to taste
In a large pot of boiling salted water, blanch the unpeeled onions and shallots for 2-3 minutes; drain and cool. Carefully peel the onions and shallots, trimming off any roots.
In a large skillet, melt the butter over medium-high heat. Add the onions and shallots to the skillet and stir to coat. Add the broth, Port, and vinegar to the skillet and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and simmer until the onions and shallots are tender, 15 minutes.
Uncover the skillet and continue to simmer the mixture, stirring occasionally, until the liquids have been reduced to a glaze, 15-20 minutes. Season with salt and pepper and serve warm.
From foodbuzz.com