One of my favorite things about Thanksgiving are the sides that come with the main feast. Mike has been helping me cook and test different side recipes that are not only really delicious and easy to make, they are perfect for the holiday feast or any time throughout the year. The first recipe I’m sharing is Glazed Pearl Onions.
Anytime we cook with onions, I am drawn to how good the kitchen smells. I recommend buying frozen pearl onions for this recipe. They’re more convenient because they come peeled and ready to cook.
Fresh pearl onions will require trimming, blanching and peeling, which will add more time and effort. That’s not necessarily a bad thing, but if you’re juggling a lot with cooking, sometimes it’s nice to keep it simple.
The recipe comes together in about twenty minutes and will compliment everything on the table. I love how versatile the flavor of onions can be.
What are some of your favorite sides?
GLAZED PEARL ONIONS
2 teaspoons olive oil
1 pound frozen pearl onions, thawed and patted dry
2 teaspoons sugar
Coarse salt and ground pepper
1-1/2 teaspoons fresh thyme (or 1/4 teaspoon dried thyme)
1. Heat oil in a 10-inch skillet over medium heat.
2. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
3. Sprinkle with sugar; season with salt and pepper.
4. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
All images © Regan Baroni 2016.