Onions Beaulieu

Festive vegetable dish for holiday enjoyment

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1  tablespoon unsalted butter
• 1⁄3 cup olive oil
• 3  lbs  white pearl onions (peeled and crosscut at both ends)
• 2 1⁄2 cups water
• 1⁄2 cup white wine vinegar
• 1⁄2 cup dry white wine
• 3⁄4 cup dried currant
• 1⁄2 cup red ripe tomato
• 3  small bay leaves
• 3  sprigs fresh thyme or 1  pinch dried thyme
• 1  teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄4 teaspoon  red pepper
• 1⁄4 cup  slivered almonds
• 6  ounces  fresh button mushrooms
• 1⁄4 cup fresh parsley, chopped

Directions

1. Heat butter and 1 Tbsp oil in skillet over medium high heat.
2. When foam subsides, add onions to form one layer without crowding. Saute until brown on all sides, 10-12 minutes. Remove onions with a slotted spoon to a separate pan. Do the rest of the onions adding fat as needed.
3. In a large heavy saucepan combine all other ingredients except onions, mushrooms, almonds and parsley. Heat at medium heat until boiling add onions. increase heat to medium high, cook uncovered for 15 minutes. stirring occasionally.
4. Reduce heat to medium-low and continue cooking 40-50 minutes until thickened. during the last 10 minutes spread almonds on a cookie sheet and bake at 350°F for 8-10 minutes until lightly browned. When toasted remove from oven.
5. Combine mushrooms and onions and garnish with almonds and parsley.