Carmelized onions are soooo delicious. They are an elegant side dish for dinner parties and they go well with pork, beef, and most roasts. I make them often for formal dinners or barbeques. The best part, is that they stay delicious, even at room temperature, so you don’t have to worry about keeping them hot. These are so tasty that even kids love them. During the summer, they are the perfect topping to grilled beef or turkey burgers. For a low carb option, make a burger without the bun and add these onions… It’s amazing!!!!
16 ounces (2 cups) fresh pearl onions (red or sweet onions also work, sliced)
4 tablespoons sugar
2 tablespoons honey
3 tablespoon butter
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
thyme sprigs, (optional, for garnish)
In large bowl, place pearl onions and enough very hot water to cover; set aside 5 minutes to soften onion skins. The onions will pop right out of the skin.
In nonstick 12-inch skillet, combine onions, honey, sugar, butter, salt, and pepper. Cover and cook over medium-high heat 10 to 15 minutes or until most of liquid evaporates and onions are very tender. Stir frequently. Onions should be dark brown. Spoon onions into serving bowl; garnish with thyme sprigs.
Serves 4 as a topping.
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