Caramelized Pearl Onions

As much as I love sautéed onions, I needed a little change of scenery if you will. Food gets predictable, stale almost. So rather than sauté a bunch of onions, I decided to step it up a notch and make Caramelized Pearl Onions. By roasting the pearl onions in red wine and balsamic vinegar you are adding a unique twist to an otherwise ordinary side dish. These onions go great with steak or roasted chicken.

Peel the pearl onions (if using fresh) or thaw (if using frozen). In a single layer, add the onions to a baking dish and set aside. In a small mixing bowl, combine red wine, balsamic vinegar, olive oil, honey, rosemary and thyme. Pour the mixture over the onions and stir to coat. Add sprigs of fresh rosemary. Bake in 425º oven for 30 minutes, stirring occasionally. Salt and pepper to taste and serve immediately.

Ingredients:

1 10 ounce bag pearl onions (fresh or frozen)
½ cup red wine
¼ cup balsamic vinegar
1 tbsp olive oil
½ tbsp ground rosemary
½ tbsp fresh thyme
½ tbsp honey
2 sprigs fresh rosemary

Serves four

Tips for Success

Peeling fresh pearl onions can feel like a chore, but there is an easy trick. Trim off the root end, drop the onions into boiling water for about a minute, then plunge them into ice water. The skins slip right off when you squeeze them. Frozen pearl onions come already peeled, which is why I keep a bag in my freezer.

Use a baking dish that holds the onions in a single layer without a lot of empty space. Too big a dish and the sauce spreads thin and can scorch. Too small and the onions steam instead of caramelize.

Stir every 10 minutes or so, rolling the onions around in the sauce so they glaze evenly. Near the end the liquid will reduce to a sticky syrup, so keep an eye on it during those last few minutes.

Pick a red wine you would happily drink. A dry red such as a merlot or cabernet works great. If you wouldn’t sip it, don’t cook with it.

Ingredient Swaps and Variations

• Use maple syrup instead of honey for a slightly deeper sweetness.
• Swap the red wine for beef or vegetable broth if you prefer not to cook with wine. The glaze will be a bit less rich but still lovely.
• Cipollini onions or quartered shallots work in place of pearl onions. They may need a few extra minutes in the oven.
• Add a handful of whole mushrooms or a few halved garlic cloves to the dish for a heartier side.

Make Ahead and Storage

These are best straight from the oven, but you can make them a day ahead for a holiday meal. Cool, cover, and refrigerate, then reheat in a 350 degree oven for about 10 minutes until warmed through. Leftovers keep in the refrigerator for 3 to 4 days. I love them cold, chopped up and tossed into a salad, or piled on a sandwich.

What to Pair It With

These onions are a great addition to a holiday table next to roast beef or pork tenderloin, and they make a fun topping for burgers. For my vegetarian plate, I serve them with mashed potatoes, roasted mushrooms, and a big green salad. Spoon any extra glaze from the baking dish right over the top.

Frequently Asked Questions

Do I need to thaw frozen onions completely?

Yes, thaw them and pat them dry. Any extra water thins out the sauce and keeps the onions from browning.

Can I double the recipe?

Sure. Use a larger baking dish so the onions still fit in a single layer, and check them a few minutes early since every oven is a little different.

Why didn’t my glaze thicken?

Usually the dish was a bit crowded or the onions held extra water. Pop them back in the oven for 5 more minutes and the sauce should reduce nicely.

Can I make these on the stovetop instead?

You can. Cook the onions in the olive oil in a wide skillet over medium heat until they start to brown, then add the rest of the sauce ingredients and simmer, stirring often, until the liquid turns thick and glossy. It takes about 15 to 20 minutes, and the oven version is a little more hands off, which is why I love it for busy nights and holidays.

Mandy

Caramelized Pearl Onions

Pearl onions roasted in red wine, balsamic vinegar, honey and herbs until sweet, sticky and glazed. A great side for steak or roast chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 1 10 ounce bag pearl onions fresh or frozen
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• 1/2 tbsp ground rosemary
• 1/2 tbsp fresh thyme
• 1/2 tbsp honey
• 2 sprigs fresh rosemary
• salt and pepper to taste

Method

 

1. Preheat the oven to 425 degrees F.
2. Peel the pearl onions if using fresh, or thaw them if using frozen.
3. Arrange the onions in a single layer in a baking dish.
4. In a small bowl, combine the red wine, balsamic vinegar, olive oil, honey, ground rosemary and thyme.
5. Pour the mixture over the onions and stir to coat, then tuck in the rosemary sprigs.
6. Bake for 30 minutes, stirring occasionally.
7. Season with salt and pepper and serve right away.