Glazed Pearl Onions With Raisins & Almonds
Excellent side dish for any roasted pork or poultry.

Servings: 8

• 2 pounds pearl onions
• 1 cup dry sherry
• 1/2 cup raisins
• 1/4 cup honey
• 1/4 cup water
• 1 tablespoons low saturated fat margarine like Smart Balance
• 1 teaspoon chopped fresh thyme
• 1/2 cup toasted slivered almonds
• 4 teaspoons red wine vinegar
• Salt to taste
• Fresh ground black pepper to taste

Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).

Combine pearl onions, sherry, raisins, honey, water, margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.

Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Per Serving: 217 Calories; 6g Fat (25.5% calories from fat); 1g Saturated Fat; 3g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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