This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .
Makes about 2 cups.
INGREDIENTS
- 1pound pearl onions1/4cup (1/2 stick) butter
- 24garlic cloves, peeled
- 1bay leaf
- 1 1/2cups tawny port
- 1/4cup white wine vinegar
- 4teaspoons sugar
- 1/2teaspoon salt
- 1/2cup raisins
- 1 1/2teaspoons chopped fresh thyme
DIRECTIONS Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.
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