| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Containers; (10 oz) pearl onions |
| 3 |
tb |
Dark brown sugar |
| 2 |
tb |
Butter |
| 2 |
ts |
Raspberry vinegar |
| 1 |
ts |
Tomato paste |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
In deep 12" skillet, heat 1" water to boiling over high heat. Add onions;
heat to boiling. Reduce heat to low; cover and simmer 5-10 min until onions
are tender; drain well. Wipe skillet dry. Peel onions, leaving a little of
the root ends to help onions hold their shape during glazing. Let onions
cool slightly; cover and refrigerate until ready to serve. To complete, in
12" skillet, heat brown sugar and remaining ingredients over high heat
until melted, stirring often. Add onions and cook until onions are browned
and glazed, about 10 min, stirring occasionally. Makes about 3 1/2 c. or 8
side servings. EACH: 85 calories, 1 g protein, 14 g carbohydrate, 3 g total
fat (1 g saturated), 0 mg cholesterol, 120 mg sodium.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Feb 17, 1998
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