Glazed Baby Onions. Pictured with brown rice and vegan sausage.
Until I made this recipe, I had never tasted baby onions. I got this recipe from “1000 Vegetarian Recipes from Around the World.” I had the good luck and foresight to get some frozen baby onions from Trader Joe’s when we were there buying olive oil on Sunday. They came frozen and already peeled, which made the recipe a lot easier. If you want to do this from scratch you’ll need to cover the baby onions in boiling water for about 2 minutes and slip off the skins. Jake and I ate this with a side of brown rice and some sausage (mine vegan sausage and his a nice German sausage from Sunflower Markets). The flavors of these three things really complemented each other well, I think. This recipe is permanently in my regular rotation from now on. I never knew baby onions (also called pearl onions) could be so delicious! Glazing these little gems is definitely a great idea and brings out the best of their flavor and smells. You’ve just GOT to give this one a try yourself this week. After all, this was pretty easy and I know after slaving away in the kitchen over all that Super Bowl food that you need a bit of a break.
Glazed Baby Onions
1 pound baby onions
2 tablespoons olive oil
2 large garlic cloves, crushed
1 1/4 cups vegetable bouillon
1 tablespoon fresh thyme leaves
1 tablespoon brown sugar
2 tablespoons red wine vinegar
about 1 1/2 teaspoons balsamic vinegar
salt and pepper
fresh thyme sprigs, to garnish
1. Heat olive oil in a large skillet over medium heat.
2. Add the onions and cook, stirring constantly, for about 8 minutes until golden all over.
3. Add the garlic and cook, stirring, for 2 minutes.
4. Add the bouillon, thyme leaves, sugar and wine vinegar, stirring till the sugar dissolves.
5. Bring to a boil, then lower the heat and simmer gently for 10 minutes or till the onions are tender when you pierce them with the tip of a sharp knife and the cooking liquid is reduced to a syrupy glaze.
6. Stir in the balsamic vinegar. Season to taste with salt and pepper.
7. Transfer to a serving dish and serve either hot or cold, garnished with fresh thyme leaves.