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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I make creamed onions during the year. For Thanksgiving, I make these. I'm always left with an empty dish! Ingredients:
2 (16 ounce) bags frozen pearl onions, thawed |
4 tablespoons butter |
4 tablespoons oil |
1 1/2 cups cranberry juice |
1/2 teaspoon salt |
1 (16 ounce) can jellied cranberry sauce |
1/2 teaspoon lemon juice |
Directions:
1. Pat onions dry.
2. In large saucepan, heat oil and butter.
3. Gently brown onions in oil mixture. (This will have to be done in batches.)
4. Set onions aside.
5. Add remaining ingredients to saucepan.
6. Bring to a boil.
7. Reduce heat and simmer until thickened and syrupy.
8. Return onions to saucepan, toss to coat and heat through.
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