Moroccan-Style Pearl Onions
This sweet side dish offers up melt-in-your-mouth pearl onions bathed in a cinnamon-infused, raisin-studded sauce. Serve alongside a roast or let it star as a vegetarian main dish served over rice.
Servings: 3 cups
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL): about | - |
| cal | 81 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 13 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit C | 8% |
| folate | 5% |
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2 pkg (each 10 oz/284 g) pearl onions (4 cups/1 L)
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) grated gingerroot
1-1/4 cups (300 mL) chicken or vegetable stock
1 cinnamon stick
Pinch ground allspice
2 tbsp (25 mL) raisins
1 tbsp (15 mL) liquid honey
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) chopped fresh coriander
Preparation:
To peel onions, drop into saucepan of boiling water for 1 minute; drain and chill under cold water. Slice off ends and peel.
In skillet, heat oil over medium-high heat; brown onions, stirring, for 5 minutes. Add ginger; stir for 30 seconds. Add stock, cinnamon and allspice; cover and simmer over medium-low heat for 10 minutes. Add raisins and honey; simmer for 5 minutes.
Increase heat to medium-high; add lemon juice and cook, uncovered and stirring constantly, for 5 minutes or until sauce is thickened and vegetables are glazed. Serve garnished with coriander.
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