Caramelized Pearl Onions with Toasted Almonds

Serves: 8

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Most of this recipe can be prepared ahead of time, making it ideal to bring to a potluck where the finishing touches can be done in just a few minutes. An old cast-iron skillet seems to produce the best results with this dish; if you don't have one, a regular fry pan will work fine.


  • 1 1/2 pounds small pearl or white onions, peeled Add to list
  • 1 to 2 tablespoons canola oil Add to list
  • 1 teaspoon salt Add to list
  • 3 to 4 tablespoons, or to taste, pure maple syrup Add to list
  • 1/4 to 1/3 cup almonds, skins removed, toasted, coarsely chopped in food processor or blender Add to list


Heat oil in skillet over medium heat. Add onions, salt and sauté about 20 to 25 minutes or until golden to dark brown. Stir every few minutes, careful that heat is not too hot or the onions may burn black. Remember, caramelizing is simply using the onion's own natural sugars to brown it. The onions will become sweet and soft to the touch.

When the onions are done, turn heat to low, add maple syrup. Stir with spoon for a minute or two. Turn heat off. Add almonds; mix and serve. If not serving right away, place cooked onions (if pan is oven proof) in warm oven. When ready to serve, add maple syrup and almonds.

Recipe by Ken Charney, former PCC staff

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More about: almonds, onions


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