Yummy little pearl onions make a good side dish to any number of vegan entrees.My only difficulty with this recipe was the "easy" method suggested for peeling the little onions. Supposedly, I should have been able to drop them in a pot of boiling water for just under a minute, drained and rinsed with cold water, then just squeezed on the stem end and watched a pearl onion pop out of its peel. Alas, this did not work, so I peeled them individaully. Try it though! Let me know if it works for you.
However you do it, peel a 10-ounce package of pearl onions, and set them aside.
Heat a teaspoon of olive oil in a medium skillet over medium heat. Add 1 teaspoon of vegan butter (such as Earth Balance), and let the 'butter' melt. Add the onions and cook for 5 minutes, shaking the pan or stirring frequently.
Add 1/3 cup water and 1 teaspoon sugar; bring to a boil, then cover, reduce heat, and simmer for 8 minutes. Uncover the cook until the liquid evaporates - the original recipe said this should only take an extra 2 minutes, but mine took 8! Maybe my burner was on too low.
Add 1 tablespoon chopped fresh thyme, 2 tablespoons dry white wine (I chose an organic petit chablis), 1/4 tsp. salt, and 1/8 tsp. black pepper. Cook for 1 additional minute.
1/4 cup of onions is 60 calories - this makes enough for 4 side servings.
Cost:
pearl onions $2.99
fresh thyme $2.49
dry white wine $18.99
No comments:
Post a Comment