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Categories:Viewed: 11 - Published at: 9 years ago
Ingredients
- 1 10-oz pkg red pearl onions
- 1 10-oz pkg golden pearl onions
- 1 10-oz pkg shallots
- 2 tablespoons butter
- 1 cup ruby port
- 1/3 cup low-sodium chicken broth
- 2 teaspoons red wine vinegar
Method
- Blanch onions and shallots for 2 minutes. Drain. Peel onions & shallots, trimming any roots off ends.
- Melt butter in heavy medium skillet over medium high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add port, broth and vinegar and bring to simmer. Reduce heat to medium; cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season with salt and pepper (Can be made 1 day ahead. Rewarm over low heat before serving).
