Caramelized Pearl Onions With Toasted Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Veglife1 | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pearl onions |
| 1/2 | c | Whole almonds |
| 1 | T | Canola oil |
| 1 | t | Salt |
| 3 | T | Pure maple syrup, or to |
| taste |
INSTRUCTIONS
Makes 8 servings Most of this recipe can be prepared ahead of time, making it ideal to bring to a potluck where the finishing touches can be done in just a few minutes. An old cast-iron skillet seems to produce the best results with this dish; if you don't have one, a regular fly pan will work fine. Set a large pan of water on to boil. Trim ends of onions and cut a shallow X on the stem end. Blanch onions in boiling water for 1 minute. Remove with a slotted spoon to a bowl or colander. When cool enough to handle, remove skins. Blanch almonds in boiling water for 30 seconds. Drain and set aside until cool enough to handle, then slip off skins. (You can also buy almonds already blanched and skip this step.) Preheat oven to 350 F. Place almonds on a baking sheet and toast until lightly browned, 10 to 20 minutes. Watch them carefully, as most nuts can burn quickly and often unexpectedly. Heat oil in a large skillet over medium heat. Add whole peeled onions and salt Saute 20 to 25 minutes, stirring frequently, until golden to dark brown. (Take care that the pan is not too hot or the onions may burn. Remember caramelizing is simply using the onions' own natural sugars to brown it. The onions will become sweet and soft to the touch.) When the onions are tender, reduce heat to low and add maple syrup. Stir to coat onions with syrup and cook for about 30 seconds. Turn off heat, add almonds, toss, and serve. If making ahead, store onions and almonds separately. Reheat onions in oven or microwave and toss together with almonds just before serving. VEGAN FER SERVING: 88 CAL (52% from fat). 2g PROT. 5g FAT. 9g CARB. 2l6mg SOD. Omg CHOL, 1.5g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 54
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 494.3mg
Potassium: 190mg
Carbohydrates: 7.1g
Fiber: 2.3g
Sugar: <1g
Protein: 2.6g