RECIPE SUBMITTED BY Rick Thompson
Glazed Pearl Onions
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides, 10 to 12 minutes.
Sprinkle with the brown sugar and gently stir in the mustard to make a smooth coating over the onions.
Cook two minutes more.
Sprinkle with parsley and serve hot.
Glazed Pearl Onions
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides, 10 to 12 minutes.
Sprinkle with the brown sugar and gently stir in the mustard to make a smooth coating over the onions.
Cook two minutes more.
Sprinkle with parsley and serve hot.
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