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Tuesday, June 13, 2017

Glazed Pearl Onions

2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed [448 g]
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook two minutes more. Sprinkle with parsley
and serve hot.

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