My Favorite Cream Pearl Onyo for Thanksgiving! | Chef Jean-Pierre

Name: My Favorite Cream Pearl Onyo for Thanksgiving! | Chef Jean-Pierre
Total time: 30 min
Ingredients: 2 tbsp Sweet Butter or Butter Olive Oil; 3 cups Onion, frozen; 6 oz Ham, diced; ¼ cups Balsamic vinegar; ¼ Brown sugar; 1 cup Heavy cream; Cornstarch; ½ cups Port wine; 2 tbsp Parsley, chopped

By Chef Jean-Pierre · 30 min

Ingredients

Sweet Butter or Butter Olive Oil2 tbsp
Onion · frozen3 cups
Ham · diced6 oz
Balsamic vinegar¼ cups
Brown sugar¼
Heavy cream1 cup
Cornstarch
Port wine½ cups
Parsley · chopped2 tbsp

Instructions

Heat the butter in a sauté or reduction pan.
When hot, add the onions and cook until golden brown.
Add the ham, vinegar, brown sugar, raisins and cream.
Cover and cook for about 15 minutes, or until the onions are cooked through. If using jarred onions, they need only a few minutes.
Stir in the parsley.
If the sauce needs thickening, stir in a little cornstarch at the end, only if necessary.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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