Total Time
Prep 10 mins
Cook 15 mins

This recipe comes from the Australian Women's Weekly Christmas Cooking.


  1. Combine vinegar, mustard and honey in small saucepan.
  2. Bring to a boil and reduce heat.
  3. Simmer, uncovered, for 5 minutes or until glaze thickens.
  4. Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.
Most Helpful

Another great side dish! I love the mix of sweetness from the honey, with the acidity from the balsamic vinegar. It goes well on its own as well as in a salad.

Studentchef August 07, 2012

Outstanding! I am always looking for new vegetable recipes that the whole family will enjoy. This recipe is easy to make and the flavor is wonderful I used 10 ounces of pearl onions which I boiled for 3 minutes and then peeled. I served with Black Cherry Pork Tenderloin (The Mid-Atlantic). Thank you for a great recipe! Made for PRMR.

swissms November 08, 2009

ACE!!!!!!!!!!! These are so delicious. I kept the onions whole. I steamed them for a couple minutes and then used the oil but was finding the sauce just slipping off when I was basting so I just poured the sauce over and let it reduce that way. We had guest for dinner and there was almost a fight over who got that last couple onions. Definite keeper. Made for the Aus/NZ region for ZWT 5 for team Zaar Chow Hounds.

wicked cook 46 May 17, 2009