Caramelized Pearl Onions

Caramelized Pearl Onions are a regular whenever we have company over and for years I bought the little bunches of fresh ones. Trying to get as close as possible to getting them all the same size. Then cutting the ends off and peeling them. It was a pain but it was worth it. They ARE good! Then a while back I stumbled upon frozen, and peeled, pearl onions and gave them a try. Wow, the finished product is just as good and they are a lot closer to being uniform in size. We had our son, John, our daughter-in-law Whitney and our two precious granddaughters, Caitlyn and Peyton over for Sunday dinner.

That’s Caitlyn on the left cutting up the mozzarella for the chicken parmesan and eggplant parmesan we had for dinner. That’s Peyton in the middle. She’s in charge, just ask her. I’m just totally enjoying my time with my cute grand babies.

Oh, back to the Caramelized Pearl Onions!

Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels.

Put a skillet on that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add about 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can’t stop at just one. If they look good and taste good they are ready. Some people add water, white wine and /or various herbs but in my opinion there is no need to add to or embellish the great taste of the simply caramelized onions. I’ve tried other added stuff and have always come back to just onions, EVO, salt and pepper. You can’t beat it.

They went over real good, ,,again. The only reason there are a few left is that the main course was on the table and Gammy said, “GET IN HERE, SIT DOWN AND STOP IT WITH THE ONIONS”.