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

Vegetarian
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.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More Thanksgiving
Setting the Table
Setting the Table
How Thanksgiving meals make their way to Austinites in need

Nina Hernandez, Nov. 27, 2015

Stuffed Locally
Stuffed Locally
A Texas farmers' market Thanksgiving

Rachel Feit, Nov. 23, 2012

More by MM Pack
There and Back Again
There and Back Again
NYC chef Tien Ho returns to Austin

April 1, 2016

Speaking Volumes
Speaking Volumes
The secret history of Austin's First Cookbook

March 6, 2015

KEYWORDS FOR THIS STORY

Thanksgiving, alternative diet

MORE IN THE ARCHIVES
NEWSLETTERS
One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

Updates for SXSW 2019

All questions answered (satisfaction not guaranteed)

Information is power. Support the free press, so we can support Austin.   Support the Chronicle