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Epicurious
Gourmet

Glazed Pearl Onions and Grapes

By Maggie Ruggiero

4.4

(13)

Image may contain Plant Vegetable and Food
Photo by Roland Bello

Ruggiero freely admits that she developed this recipe out of laziness. Tiny pearl onions require fiddly peeling, but replacing some of the onions with red grapes alleviates much of that tedious work. It's a shortcut that pays delicious dividends: The grapes' juicy pop plays nicely against the pork. A Sherry-vinegar glaze contributes a winey complexity to the sweet onions and fruit, tying the dish together.

Cooks' note:

Onions can be blanched and peeled 2 days ahead, then chilled.

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