Directions:
- Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel.
- Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.
- Cooks' notes: · Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered. ·Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.59 Kcal (396 kJ) | ||
| Calories from fat | 25.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 204.32mg | 9% | |
| Potassium | 251.35mg | 5% | |
| Total Carbs | 15.36g | 5% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 19mg | 32% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.4 Kcal (207 kJ) | ||
| Calories from fat | 13.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 4% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 3% | |
| Sodium | 106.71mg | 9% | |
| Potassium | 131.28mg | 5% | |
| Total Carbs | 8.02g | 5% | |
| Sugars | 4.18g | 32% | |
| Dietary Fiber | 1.49g | 11% | |
| Protein | 0.88g | 3% | |
| Vitamin C | 9.9mg | 32% | |
| Calcium | 19.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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