Glazed Pearl Onions with Raisins and Almonds

"A relish-like vegetable dish"


  • 3 10 oz. bags pearl onions, white (about 2 lbs.)
  • 1 cup dry Sherry
  • 1/2 cup raisins
  • 1/4 cup honey
  • 1/4 cup water
  • 2 Tablespoons (1/4 stick) butter
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried
  • 2/3 cup slivered almonds, toasted (about 3 1/2 ounces)
  • 4 teaspoons Sherry wine vinegar or red wine vinegar


  • Bring pot of water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end & onions will slip out of skins.
  • Combine pearl onions, Sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; simmer uncovered until liquid evaporates and onions begin to caramelize, stirring often, about 1 hour. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead.) Let stand at room temperature. Rewarm over low heat before continuing.) Stir almonds and Sherry wine vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Source: Bon Appetit

More Recipes