Braised Pearl Onions-Two Ways

Braised Pearl Onions- Two Ways

Recipe Courtesy of St. Supéry Estate Chef

 

Red Wine and Balsamic Braised Pearl Onions

These are great served with beef short ribs, grilled lamb chops, or roasted duck breast. Or just mound them up on top of creamy polenta or over grilled portabella mushrooms. Packed with flavor, these are almost like a little bite of heavenly French onion soup.

INGREDIENTS

½ pound pearl onions, tips removed and outer layer peeled
3 T butter
1 clove garlic, smashed
1 sprig rosemary
2-3 sage leaves
½ cup red wine
½ cup water
2 T balsamic vinegar
Juice of half an orange
Salt and pepper

INSTRUCTIONS

In a medium sauce pan, melt butter over medium heat. Brown onions on both sides, about 2-3 minutes per side, season with salt and pepper, then add garlic, herbs, water, red wine, balsamic and orange juice. Bring to a boil, then turn down heat to low and simmer until liquid becomes thickened and onions are very soft, 20-30 minutes. Remove garlic and herbs and discard.



Citrus and Rice Wine Vinegar Braised Pear Onions

These onions are great with fish, chicken, or just spooned over grilled veggies. The braising liquid is a bright, flavorful sauce and the onions are a beautifully sweet, rich bite that melts in your mouth.

INGREDIENTS

½ pound pearl onions, tips removed and outer layer peeled
3 T butter
¼ cup rice wine vinegar
Juice of half an orange
Juice of half a lemon
½ cup water
Salt and pepper

INSTRUCTIONS

In a medium sauce pan, melt butter over medium heat. Brown onions on both sides, about 2-3 minutes per side, season with salt and pepper, then add water, vinegar and citrus juices. Bring to a boil, then turn down heat to low and simmer until liquid becomes thickened and onions are very soft, 20-30 minutes..

Wine Pairing:Dollarhide Estate Vineyard Chardonnay, Dollarhide Estate Vineyard Cabernet Sauvignon, Dollarhide Elevation

Serves As

Entrée

A great wine to celebrate

Summer

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