There's a Seat for Everybody at This Table

There's a Seat for Everybody at This Table
Photo by John Anderson

Red Wine Glazed Onions

Adapted from Vegetables From Amaranth to Zucchini by Elizabeth Schneider
Yield: 8 servings

This is a flavorful, festive vegetarian dish that complements roasted root vegetables. It also pairs well with meat and poultry. If you don't consider it heresy, you can substitute frozen pearl onions instead of fresh. The end result will be almost as good, and the advantage is that you won't have to peel the onions.

2 pounds small cipollini or pearl onions

3 cups red wine

1 teaspoon juniper berries

12 whole cloves

2 bay leaves

2 tablespoons butter

3 tablespoons honey or brown sugar

1 teaspoon salt

Minced fresh thyme or parsley for garnish

1) If using fresh onions, put them in a bowl and cover with boiling water for five minutes. Drain and cover with cold water. This loosens the onion skins so you can slip them off. (If you're using frozen pearl onions, skip this step.)

2) Pour the wine in a heavy non-aluminum pot (a cast-iron Dutch oven is ideal) over medium heat. Add the juniper berries, cloves, bay leaves, and salt, and simmer for five minute. Reduce heat to low and add the butter, honey or sugar, and onions. Simmer slowly until wine has reduced to a glaze and the onions have taken on a ruby color. This can take up to 30 minutes, but don't rush the process with higher heat, which will cause the onions to fall apart.

3) Garnish the glazed onions with thyme or parsley, and serve.

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