Thanksgiving sides are just as good as the main course, don’t you think? Mike has been helping me test different side recipes that are delicious, easy to make and can be enjoyed all year long. The first recipe I’m sharing is Glazed Pearl Onions.
Frozen Pearl Onions vs. Fresh Pearl Onions
I recommend buying frozen pearl onions instead of fresh pearl onions. They’re more convenient because they come peeled and ready to cook. Fresh pearl onions will require trimming, blanching and peeling, which will add more time and effort. That’s not necessarily a bad thing, but if you’re juggling a lot with cooking, sometimes it’s nice to keep it simple.
The recipe comes together in about twenty minutes and will compliment everything on the table. I love how versatile the flavor of onions can be and love how good they smell while they’re cooking.
What are some of your favorite sides?
GLAZED PEARL ONIONS
- 2 teaspoons olive oil
- 1 pound frozen pearl onions, thawed and patted dry
- 2 teaspoons sugar
- Coarse salt and ground pepper
- 1-1/2 teaspoons fresh thyme (or 1/4 teaspoon dried thyme)
- Heat oil in a 10-inch skillet over medium heat.
- Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
- Sprinkle with sugar; season with salt and pepper.
- Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
All images © Regan Baroni 2016.