Top-ranked recipe named "Easy-Glazed Pearl Onions"
Try this Easy-Glazed Pearl Onions recipe, or contribute your own. "Onions" and "Savory Side Dish" are two tags used to describe Easy-Glazed Pearl Onions.
"I made this with 20 oz of fresh pearl onions, brown sugar and distilled balsamic vinegar, and vegetable stock instead of beef stock to include my vegetarian son-in-law. There were no leftovers. Yum! "- theo48
RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat.
When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.
Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.
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Jclong13 2 months agoSweet and tangy. They got nicely browned and caramelized. I also used balsamic and it worked out perfectly.
theo48 9 months agoI made this with 20 oz of fresh pearl onions, brown sugar and distilled balsamic vinegar, and vegetable stock instead of beef stock to include my vegetarian son-in-law. There were no leftovers. Yum!
aphilbeck8 2 years agoWOW! these have been on my try soon list way too long. Made them tonight. VERY GOOD! Thank you for posting this recipe.
Msstebby 2 years agoFabulous! Served at a dinner party with rave reviews.
jbham43 3 years agoMy wife and I have this side dish often. I use brown sugar and a good balsamic vinegar. Instead of the white sugar and red wine vinegar. It is better than the meat dish.
aa9289 4 years agoThese are by far the best onions I've ever had in my life! My husband cannot eat his steaks without them. They are simply terrific.
elenaik 4 years agoEasy and delicious recipe. I used fresh pearl onions and balsamic vinegar, with tasty results!
demers88 5 years agoThinking about making this for Thanksgiving, Do you think this could be made in advance and warmed when we are ready to eat?
cajuntoast 9 years agoThis was very easy, especially with the use of frozen onions, and has a great carmelized flavor. I would definitely make this again.