| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pearl onions |
| 1 |
tb |
Olive oil |
| 2 |
c |
White wine |
| 2 |
tb |
Unsalted butter |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Ice water; for bath |
INSTRUCTIONS
Bring large saucepan of water to a boil. Trim roots of onions, leaving
onion intact. Blanch onions for 2 minutes; transfer to ice bath. Slip skins
off onions with paring knife. Heat oil in a medium skillet over high heat.
Add onions, and cook, stirring occasionally until dark brown, about 5
minutes. Add wine; bring to a boil. Reduce heat to medium-low; simmer with
cover partially on, until liquid is almost completely reduced and onions
are very tender, about 25 minutes. Add butter, and stir until incorporated.
Season to taste. Serves 6 to 8.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"
Per serving: 139 Calories (kcal); 6g Total Fat; (61% calories from fat); 1g
Protein; 8g Carbohydrate; 10mg Cholesterol; 276mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.
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