From the Pan into the Fire

Culinary Wanderings in Gluten Free Living


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Maple Glazed Onions
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Although I started this blog to post gluten free recipes, in recent months I've tended more towards dairy free recipes. In a culture that tends to cover it's food in handfuls of cheese, sometimes it seems like good dairy free alternatives are hard to come by.

In our two family groups and among our friends, we have a number of food allergies, intolerances, dietary preferences and diabetes. And of course, nobody wants to eat "weird food" which is sometimes how anything gluten free or dairy free is viewed. I keep a list of "safe" dishes I can bring to family gatherings, and I've just added this one to it. Free of gluten, dairy, trans-fats, processed sugar, animal products, and relatively easy to make, this attractive side dish goes as well on a holiday table as it does next to grilled steak or chicken.

I've slightly adapted the recipe from one published in Hometown Flavor by Therese Allen. This book is a fun compendium of bakeries, cheese factories, butcher shops and other specialty markets in Wisconsin. In the days when gas was cheaper and we didn't know about our food intolerances, we kept it in the car to use as a guide on our weekend jaunts.

Peeling pearl onions is a futzy job, made easier by following directions found here.

Maple Glazed Onions

1/2 pound white pearl onions
1/2 pound red pearl onions
3 tablespoons olive oil (or flavored oil such as rosemary)
1/4 to 1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup unsweetened apple cider
1 tablespoon apple cider vinegar
freshly ground black pepper

Heat large skillet over medium heat (a non-stick skillet works well). Skillet should be large enough to hold onions in a single layer, or as close to a single layer as you can get. Add oil and onions. Sprinkle with salt and stir. Cook, covered, stirring occasionally, until onions are lightly browned and softened, about 7 to 10 minutes. Reduce heat as necessary to keep from burning.

Add maple syrup and continue to cook, uncovered, 2 to 3 minutes. Syrup will quickly thicken. Add cider, vinegar, and pepper to taste. Raise heat and bring liquid to a hard simmer. Cook until reduced to a syrupy glaze, stirring often. Remove to a serving dish and serve, or refrigerate and reheat gently for serving at a later time.

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