6 Reviews

Served today alongside standing rib roast & eggplant "steaks" for Easter dinner. They were a big hit--I didn't get one!

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El Bee March 31, 2013

I made this for a side dish, and it was a nice change of pace. I cut the recipe in half, because there were only two of us for dinner. Yummers!

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MakeDollarHoller May 28, 2010

Wonderful! I used different types of fresh pearl onions, so I could get that lovely multi-colored effect. I also threw in peas, which worked beautifully as to flavor, but looked terrible! :-) Oddly enough, as good as this was on Thanksgiving (when it was hot and fresh), it was much, much better the next night -- when my husband and I ate the leftovers cold, from the container. The onions still had some texture to them (i.e., I hadn't cooked 'em to the point of mush), and they made a really wonderful cold snack. Who knew! Thanks so much for posting this.

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KLHquilts November 24, 2007

These were a very nice addition to grilled steaks. I used a bag of frozen onions and a mixture of white and dark Balsamic vinegar. Delicious!

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PaulaG April 30, 2006

Loved this recipe!!Did half and used fresh onions,thanks.

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lin1 April 19, 2006

Made to recipe but skipped the butter at the end! Like Kitten said Fabulous!

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Rita~ April 17, 2006
Balsamic-Glazed Pearl Onions