Yield: 6 servings
|1½ pounds||Pearl onions|
|1 tablespoon||Olive oil|
|2 cups||White wine|
|2 tablespoons||Unsalted butter|
|Freshly ground pepper|
|Ice water; for bath|
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@..."
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; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.