Sunday, May 19, 2013

Tasty Delights: Glazed Bittersweet Onions... they're good. Really. I swear!

This week's creation is definitely a tasty delight and is one of my favorite holiday side dishes.

 It's one my family makes all the time and really I swear it's good! lol I know most of yall are thinking uh, really? Bittersweet onions? But this is one of those dishes that disappears pretty much as soon as it hits the table. You just have to give it a chance :)

There are a couple options with the ingredients. I cheat a little from our original recipe because, well, because I'm lazy. lol The original calls for dry pearl onions from the grocery section. You blanch them then pop the onions out of their skins before moving on with the rest of the recipe. Well. That's just a freaking ton of work not to mention it's really damn hot and I like my finger tips. SoOooo I buy mine from the frozen section since they're already peeled and ready to go...

If you don't have white pepper regular black pepper is fine. You can also use real lemons and squeeze the juice yourself but again. Lazy girl here. I'm going with pre-squeezed lemon juice. Heh.

Simmer those onions in your veggie broth. After they've simmered set them aside to cool then pat dry.

Next up is starting your glaze. It's very simple you just have to keep an eye on it and keep stirring. You can see it's starting to get a little bit caramel colored. Once that starts it goes quick. You want it all nice and golden-ish for your onions.

Drop your onions in the sauce and let them simmer.

Dish them up and serve! 

Like I said this is one we do for big family meals. Christmas/Thanksgiving/etc with mashed potatoes, green beans, turkey or ham, sweet potato casserole, cucumber salad. Gah and now I'm freaking starving!

 It's pretty simple dish but really adds a nice bit of flavor to a meal. 

Have you made Glazed Bittersweet Onions? 
Do you have a favorite onion dish?

Glazed Bittersweet Onions Recipe: (we usually double or triple the recipe)

10.5 oz veggie broth
1 can of water (use the can from the veggie broth)
2 pounds pearl onions (if using frozen you don't need to peel, if using dry you'll need to pop them out of their outer skin after you drain them)
4 teaspoons lemon juice
1/3 cup sugar
white pepper
1/4 cup butter
1/4 teaspoon salt

  • Bring veggie broth and water to a boil then add onions, reduce heat and simmer for 15 minutes
  • Let the onions cool in the broth then drain and pat dry
  • In a second pan combine butter and sugar on medium/high heat. Stir constantly until it caramelizes. This will take a few minutes
  • Stir in lemon juice
  • Add onions to sugar mixture, sprinkle with salt & pepper then let simmer uncovered for 30 minutes shaking the pan occasionally.
  • The sauce should be slightly thickened. If not thick enough remove the onions and cook sauce until desired consistency.  

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