Balsamic-Thyme Pearl Onions
- Vegetable recipes
- Diabetes-friendly
- Heart-healthy
- Vegan
This savoury condiment is wonderful served next to turkey or stirred into mashed potatoes.
Ingredients
- 2 cups (500 mL) peeled pearl onions, about 10 oz (300 g)
- 1 red onion, peeled and cut into wedges
- 2 tbsp (30 mL) vegetable oil
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) chopped fresh thyme leaves
- 1 tbsp (15 mL) brown sugar
- 1/4 tsp (1 mL) each salt and pepper
- 1 long piece lemon peel
Preparation
Toss pearl onions with onion wedges, oil, vinegar, thyme, sugar, salt and pepper. Cut a piece of heavy-duty foil to 18 x 24 in/45 x 60 cm. Place onion mixture in centre of foil. Top with lemon peel.
Pull two opposite sides of the foil up to meet over onions. Double fold top; then fold up side ends of foil, doubling end folds to seal, and make a large, snug-fitting packet.
Place on warm part of grill next to the turkey and cook, covered, for 60 minutes, turning occasionally. Cut open with scissors, being careful to let steam escape. Discard lemon peel. Serve warm or at room temperature.
Makes 10 to 12 servings.
Low-Fat: Calories from fat are 30% or less of total calories.
Make-Ahead: Can be made at least 8 hrs ahead.
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