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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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if you use fresh pearl onions that have not been peeled this recipe will take the most time... if you use frozen pearl onions it will take the least amount.... this sounds like a nice change from the creamed onions that always get served at the holidays. Read more ... the recipe and photo are from Better Homes and Gardens Ingredients:
1 lb. pearl onions |
1 tbsp. cooking oil |
1 clove garlic, thinly sliced |
1/2 cup orange marmalade |
1/2 tsp. salt |
1/8 tsp. ground black pepper |
1 tbsp. snipped fresh chives or parsley |
note |
if desired, omit fresh onions and step 1; substitute one 16-ounce package frozen small whole onions and cook according to package directions until tender. drain well and set aside. proceed with step 2. serve with a slotted spoon. |
Directions:
1. 1. In a medium saucepan cook onions in enough boiling water to cover for 1 minute; drain well. Cool onions slightly and peel. In the same saucepan cook peeled onions, covered, in a small amount of boiling lightly salted water for 10 minutes or until tender; drain well and set aside.
2. 2. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir about 30 seconds or until golden. Stir in marmalade until melted. Stir in onions, salt, and pepper; cook and stir for 3 to 5 minutes or until marmalade is slightly thickened and coats onions. Stir in chives.
3. Makes 4 to 6 servings.
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