Caramelized Pearl Onions With Toasted Almonds Recipe
| Servings: 8 |
Ingredients
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Directions
- Makes 8 servings
- Most of this recipe can be prepared ahead of time, making it ideal to bring to a potluck where the finishing touches can be done in just a few min. An old cast-iron skillet seems to produce the best results with this dish; if you do not have one, a regular fly pan will work fine.
- Set a large pan of water on to boil. Trim ends of onions and cut a shallow X on the stem end. Blanch onions in boiling water for 1 minute. Remove with a slotted spoon to a bowl or possibly colander. When cold sufficient to handle, remove skins.
- Blanch almonds in boiling water for 30 seconds. Drain and set aside till cold sufficient to handle, then slip off skins. (You can also buy almonds already blanched and skip this step.)
- Preheat oven to 350 F. Place almonds on a baking sheet and toast till lightly browned, 10 to 20 min. Watch them carefully, as most nuts can burn quickly and often unexpectedly.
- Heat oil in a large skillet over medium heat. Add in whole peeled onions and salt Saute/fry 20 to 25 min, stirring frequently, till golden brown to dark brown.
- (Take care which the pan is not too warm or possibly the onions may burn. Remember caramelizing is simply using the onions' own natural sugars to brown it. The onions will become sweet and soft to the touch.)
- When the onions are tender, reduce heat to low and add in maple syrup. Stir to coat onions with syrup and cook for about 30 seconds. Turn off heat, add in almonds, toss, and serve.
- If making ahead, store onions and almonds separately. Reheat onions in oven or possibly microwave and toss together with almonds just before serving.
- VEGAN