A nice side dish with Turkey and Poultry.
Easy to double the recipe.
- 14 1 1/2″ small onions*, white and red
- 4 tablespoons unsalted butter
- 2 tablespoons raw honey
- 2 tablespoons pomegranate molasses
- ½ teaspoon sea salt, himalayan is nice
* or about 28 mixed pearl onions
Preheat the oven to 375 degrees. Drop onions in a pot of boiling water, and let them briskly boil for just one minute.
Drain them in a colander, when cool enough to handle trim the root ends and gently peel. Arrange the onions in a small baking dish to fit in one layer,
In a small skillet, heat the butter over moderate heat until melted and foamy. Add the honey, pomegranate molasses and salt. Remove from heat, pour over the onions and toss to coat.
Bake in the oven about 30 minutes ~ Basting every 10 minutes. Onions should be tender when pierced with a fork, and a gorgeous mahogany color from the syrup. Cool, and store in the refrigerator if not using immediately.
Crumble some fresh thyme on top for color and flavor. Garnish with sage leaves. Top with some pomegranate seeds, if desired for crunch and a color pop.
Can be made a few days in advance, keeps well.
Serves: 6 – 8