Something Different on the Side

Monday, February 04, 2008  by Gregory Gronbacher
Category: Side dish, Onions

I love onions. And this past weekend, I came up with a new side dish that goes well with pork and beef. Sautéed pearled onions. Its easy to make too.

Fresh or frozen pearled onions (amount depends on how many you want to feed)
1/4 stick of butter
Tablespoon of olive oil
Tablespoon of sage
2 cloves garlic, diced
Pinch of salt

Heat up a non-stick frying pan and put in the oil and salt. Then add and melt the butter. Throw in the garlic and sage just before the onions.

You can either half the onions or leave them whole. If they are baby pearl onions, leaving them whole is easier. The bigger the onion, the more I suggest halving or quartering them.

Add the onions, stir often, and cook until tender and hot. Serve next to your favorite meat dish.

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