Talley Farms Fresh Harvest


Pearl Onions, Glazed with Raisins & Almonds

From Bon Appetit "A relish-like vegetable dish"


3- 10 oz. bags pearl onions, white (about 2 lbs.)

1 cup dry Sherry

½ cup raisins

¼ cup honey

¼ cup water

2 tablespoons (1/4 s“tick) butter

1 teaspoon minced fresh thyme or ½ teaspoon dried

2/3 cup slivered almonds, toasted (about 3 ½ 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.  

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