 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
I came up with this savory side on a whim one Christmas when my mother and I craved a vegetable side dish a little different than our usual Brussels sprouts. We all liked it so much that it now makes a regular appearance on the holiday table. âErika Szymanski, Pullman, Washington Ingredients:
1 pound pearl onions, peeled |
2 teaspoons olive oil |
1/2 cup dry red wine or beef broth |
1/4 cup balsamic vinegar |
1 tablespoon cider vinegar |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/2 cup pomegranate seeds |
1 teaspoon snipped fresh dill |
Directions:
1. In a large skillet, cook onions in oil over medium heat for 8-10 minutes or until browned. Stir in the wine, vinegars, pepper, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until onions are tender and liquid is evaporated. Stir in pomegranate seeds and dill; heat through. Yield: 2-1/2 cups.
|
|