Heirloom Meals: Savoring Yesterday's Traditions Today

Caramelized Pearl Onions or Shallots

Caramelized Pearl Onions


2 lbs onions(shallots or pearl onions work well)
1 Teaspoon butter
1 Teaspoon oil
1 Cup Madeira Wine
1 ½ Tablespoons Honey
¾ Teaspoon Salt


Boil the onions, without peeling, for 5 minutes.  Drain and plunge into cold water.  Then drain and peel.  Pan fry the onions until they are slightly golden, about 5 minutes.  Add Madeira, honey and salt—covering and simmering over low heat for 12-15 minutes.  Simmer until the onions are tender then uncover and cook over medium until liquid is reduced to a glaze and is golden brown.

Categories: Heirloom Recipes

Tags: Heirloom Meals Thanksgiving, heirloom recipe, Side Dish, dinner