What would glazed pearl onions taste great with?

When i glaze pearl onions I usually make them as part of a beef burgandy (certainly outside of a $5 budget).

Another things you can do with onions that would be summer approproate is Vichyssoise. This recipe is delicious (I have made it many times although I usually skip the onion and just use leeks but leeks are onions too, so you would still be within your guidelines).

2 leeks, chopped

1 onion, chopped

2 tablespoons unsalted butter

3/4 cup thinly sliced potatoes

2 1/3 cups chicken stock

salt to taste

ground black pepper to taste

1 1/8 cups heavy whipping cream

Directions

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Carrots and Pearl Onions Recipe

A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley.

4 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

3 cups water

1/2 pound fresh pearl onions, peeled

1 tablespoon butter

1-1/2 teaspoons sugar, divided

1 pound carrots, cut into 1/4-inch slices

6 bacon strips, cooked and crumbled

1/2 cup chicken broth

1 bay leaf

3 teaspoons minced fresh thyme or 1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

•In a large saucepan, bring water to a boil. Add pearl onions; boil

for 3 minutes. Drain and rinse in cold water; peel.

•In the same pan, cook onions in butter and 3/4 teaspoon sugar over

medium heat until golden brown, stirring frequently.

•Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and

remaining sugar. Bring to a boil. Reduce heat; cover and simmer for

8-10 minutes or until carrots are tender.

•Uncover; return to a boil. Cook until liquid is reduced by half.

A tub of chicken livers, dry-fried in a hot skillet until done, salted and peppered and then coated with a mere dash of olive oil. Yummy!