- Active time:25 min
- Start to finish:50 min
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.
red pearl onions
Turkish or 1/2 California bay leaf
seedless red grapes (about 1/2 pound)
Preheat oven to 425ºF with rack in middle or lower third.
Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
Cooks’ note: Onions can be blanched and peeled 2 days ahead, then chilled.