1 cup vegetable broth
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons vegan butter
salt and pepper, to taste
2 cups pearl onions, peeled
1 tablespoon fresh parsley, chopped
1. Combine the broth, molasses, vinegar, butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
2. Add the onions once the sauce has started to reduce. Cook until a fork can go through them. Top with parsley.
Source of recipe: I modified the ingredients of a recipe and wrote the directions in my own words. This recipe was inspired by the glazed pearl onions recipes in the Thanksgiving 2011 edition of Food Network Magazine. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-one....