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Caramelized Pearl Onions with Balsamic Glaze

Caramelized Pearl Onions with Balsamic Glaze

USA WEEKEND columnist Pam Anderson

Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Adjust oven rack to low position and heat oven to 425 degrees.
  2. Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
  3. Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.
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Reviews

BUSYBEE25
25
6/12/2006

Used fresh pearl onions for this -- at least I think that's what they were. Cheap at produce market, pain to peel for recipe, but all worth it. This recipe is so simple and delish. Made me feel like a pro. Got great reviews. Reminded me of "Drunken Shallots" I had had at a favorite local Italian restaurant (although, I think those used a red wine reduction). Planning on making the full recipe from frozen onions for a camping trip this weekend. Such an easy snack to put out with some white bean spread (also easy and both not bad nutrition-wise). Highly recommend this recipe. Be patient with the reduction. It's worth it to let it get thick.

WEBDANCE
15
5/22/2006

Very simple and delicious. I like this better than traditionally caramelized onions because it eliminates the slicing and the stirring (and the tears!). It took an extra 10 minutes in my oven to fully cook. Also, although the balsamic glaze is good, we preferred the onions without it. The glaze masked too much of the onion taste, which we love.

HEIDI 'S HOME
10
10/12/2007

I made this a little differently. After reading other recipes, I sliced up onions and put them in a skillet with the sauce ingredients. When caramelized, I did what they did in the recipe for "Green Beans with Caramelized Onions" and added frozen green beans, that were thawed. Just to make it even better, when serving, I tossed in some cooked bacon pieces. Fantastic !!