Balsamic-Glazed Pearl Onions

Total Time
25mins
Prep
5 mins
Cook
20 mins

This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.

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Ingredients

Nutrition
  • 9 cups frozen pearl onions
  • 2 tablespoons olive oil
  • 1 cup balsamic vinegar
  • 12 cup water
  • 1 teaspoon sugar (optional or to taste)
  • salt and pepper
  • 1 -2 tablespoon butter

Directions

  1. In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
  2. Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
  3. Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
  4. Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
  5. Season the liquid with salt and pepper and a little sugar if desired.
  6. Transfer the onions back to the skillet and coat with the liquid.
  7. Add in the butter, stirring and heat slightly until the butter has melted.
  8. Transfer to a bowl.
  9. Delicious.
Most Helpful

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

5 5

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!

5 5

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.