These glazed onions are versatile and pair well with a variety of savory entrees such as roasted meats, grilled steaks, or hearty vegetable dishes. They can be served as a side dish or used as a topping to enhance the flavor of the main course. The sweetness of the brown sugar glaze complements the savory elements of the entree, creating a balanced and satisfying dish that appeals to a broad range of palates. I started making these for my family 30 years ago, I am asked to bring them to every holiday dinner celebration. Start your own traditions!

Ingredients

• 2 12-ounce bags of frozen pearl onions
• 3 tablespoons of butter
• ¼ teaspoon Koren Red Pepper Powder
• ½ teaspoon dried rosemary
• 2 tablespoons of brown sugar

Process

1. Defrost onions for about an hour before cooking, it’s okay if they are still partially frozen before cooking.
2. In a heavy 12” frying pan or cast-iron pan melt the butter on medium heat, add the pepper flakes and the rosemary and stir into the butter to infuse the flavors.
3. When the melted butter begins to foam, add the onions.
4. Spread the onions out in the pan and let cook slowly, releasing the water from the onions.
5. Cook for about 5 – 7  minutes on medium heat and stir. The water that has been released from the onions will begin to evaporate, leaving the butter. At this point turn the heat up to medium high and let the onions brown. Stir occasionally until they become a nice golden color. Start to finish this should take about 10 to 12 minutes.
6. Reduce the heat to medium low and add brown sugar, stirring continuously until the sugar has melted and the onions are fully coated.

Note: Onions can be made a day in advance of the meal, just reheat and serve.

Tagged: glazed onions, onions, side dish, vegetables