Glazed Pearl Onions

Glazed Pearl Onions | giverecipe.com

Smaller version of any food looks better and cuter, right? No exception for pearl onions! Look at these little itty-bitty onions! Aren’t they like babies of a larger onion? We call these “arpacik sogan” in Turkish; ‘sogan’ for onion and ‘arpacik’ for little. Well, we don’t use this word to describe every little thing, it’s special to these onions. Its root word ‘arpa’ means barley and the suffix ‘-cık’ gives the meaning of little in our language. However, the word arpacık has nothing to do with barley, it is used to describe these little onions. It has two more meanings, which are completely different from this. When you look up to a Turkish dictionary, the first meaning you will find is muzzle, which is a military term, the end of a gun barrel. The second meaning will be sty, which is a health term; you know the small sore swelling on the edge of an eyelid. You see how different the three meanings of ‘arpacik’ are!

Glazed Pearl Onions | giverecipe.com

Giving a little information about the etymology of pearl onions in Turkish, I can start talking about this lovely mezze! It’s very easy to make and you don’t need many ingredients for it. You can combine these glazed pearl onions with all meat or chicken dishes. In Turkish cuisine, it’s almost a must to serve shepherd’s salad or green salad with meat and chicken dishes, and mezzes like this one are served as extra side dishes. I’m sure your kids will love these bite-sized pearl onions too! You know, they always get on well with little things.

Glazed Pearl Onions
Author: zerrin
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 cup pearl onions, peeled
  • 3 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tbsp pomegrenate sauce
  • ¼ cup water
  • 1 tsp salt
  • A few sprigs dill
  • A pinch of paprika
Instructions
  1. Heat oil and toss in pearl onions. Cover the pan to stop spattering oil from it.
  2. Saute onions until lightly browned, about 3 minutes.
  3. Add water and salt and stir until tender.
  4. Add in vinegar and pomegrenate sauce when the amount of water reduces.
  5. Cook it until the liquid gets a little thicker.
  6. Transfer it into a bowl and let it cold.
  7. Toss in chopped dill when it’s cold enough.
  8. Sprinkle paprika when serving.



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