Ingredients
The following ingredients have 8 Servings
- 4 tablespoons unsalted butter, (divided)
- 1 pound roasted and peeled chestnuts (click here for how to roast and peel chestnuts)
- 1 tablespoon olive oil, if necessary ((see recipe instruction no. 2))
- 1 pound red pearl onions, (peeled)
- 2 teaspoons fresh thyme, (finely chopped)
- ¾ cup vegetable stock
- ½ cup red wine
- 1 tablespoon balsamic vinegar
- ¼ cup roasted pecans, (roughly chopped)
- ¾ teaspoon granulated sugar
- salt, pepper and sugar to taste
Instruction
- Brown the chestnuts. Add 1 tablespoon of the butter to a large pot fitted with a lid (a Dutch oven is perfect). Over medium heat, melt the butter to coat the bottom of the pot. Over medium-high heat, add the roasted, peeled chestnuts and sauté them until they are golden brown, about 5 minutes.
- Add the onions. Add the peeled pearl onions and stir to combine. If the bottom of the pan is dry, add about 1 tablespoon of olive oil. Sauté for another 5 minutes or so, until the onions are slightly tender and golden brown.
- Add thyme and liquids and simmer. Add the thyme, stock, and red wine and bring to a boil. Then turn the heat to low, cover the pot, and simmer for 10 minutes.
- Reduce the liquid. Remove the lid, and turn the heat to medium-low. Cook to reduce the liquid until all but about 3 tablespoons remain, about 20 minutes. (Gently stir the mixture from time to time during the cooking process. Cooking times may vary.)
- Add remaining ingredients. Stir in the balsamic vinegar, pecans, sugar, and the remaining 3 tablespoons of butter. Season to taste with salt and pepper. Serve!
