We love this tapas! All it takes are some onions, white wine, spice and herbs! Unlike the cebollas in adobo tapas, it’s done in less than 20 minutes. If you are wondering, there is no need to shed tears; we tried this recipe with fresh onions and then again with frozen pearl onions. Amazingly, the frozen beat the fresh in our taste tests! They are wonderful with bread or serve as we did: with toothpicks. It will double as a side dish if you are in a jam . It’s surprisingly low in carbs, 2/3 of a cup serving has only 3 g of sugar. ENJOY!
1 14Oz bag Frozen pearl onion onions ( not chopped onions)
2 Tbls canola oil
1/2 cup white wine
salt and pepper to taste
Fresh Chopped parsley for garnish
Place a large skillet (preferable not the non-stick type) over med-high heat, and heat the oil. Add the onions , the salt and the pepper, and cook stirring frequently so the onions caramelize evenly. Once take a nice brown color on a small portion of the outer surface, reduce heat to medium and add the wine. Cook till the liquid reduces to half, stirring frequently. This should take 4 to 5 minutes depending on your cooktop. Test for salt and pepper add if necessary. Place on serving dish and sprinkle with chopped parsley. Enjoy!