Little Glazed Onions

By Dottiejk

Ingredients

• 1-3/4 pound pearl or small boiling onions; unpeeled,root ends trimmed
• ice water
• 1 cup dry white wine
• 1/4 cup apple jelly
• 2 tablespoon Butter
• 3 small sprigs rosemary
• salt and pepper

Preparation

Step 1

In a large pot of boiling water, blanch the onions for 2 minutes. Drain and
transfer to a bowl of ice water to cool. Gently squeeze the onions from
the root end until they pop out of their skins; discard the skins.

In a skillet big enough to hold the onions in a single layer, combine the
onions, wine, jelly, butter, rosemary, 1/2 teaspooon salt and 1/8 teaspon
pepper. Bring to a boil over medium heat and cook, stirring occasionally,
until the liquid is reduced to a glaze and the onions are tender and
coated, about 25 minutes.