|3||Containers; (10 oz) pearl onions|
|3 tablespoons||Dark brown sugar|
|2 teaspoons||Raspberry vinegar|
|1 teaspoon||Tomato paste|
|¼ teaspoon||Cayenne pepper|
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 3½ 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@...> on Feb 17, 1998
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