4 Serves
30 Mins
Bring a large pot of water to a rapid boil. Add the unpeeled pearl onions and blanch them for one minute.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
135 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
310 mg / 4,700 mgSodium
159 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
3 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Strain the onions using a colander and immediately transfer them to a bowl filled with ice water to stop the cooking process.
Using a sharp knife, trim the root end of each onion. Squeeze the opposite end gently, and the onion will slide out of its skin.
In a small bowl, whisk together the honey and red wine vinegar until well combined. Set this mixture aside.
Heat the olive oil in a skillet over medium-high heat. Add the peeled pearl onions and sauté for 3 to 4 minutes until they are lightly browned.
Pour the honey and vinegar mixture over the onions, stirring to coat them evenly. Reduce the heat to medium-low and continue to cook until the liquid has reduced to a syrupy glaze.
25
g95
g20
g
Yemeni
