Balsamic-Glazed Pearl Onions
Glazed onions are not on everyone’s Thanksgiving table but they are something that I love, so I make them every year and offer to bring them along if lucky enough to be hosted by friends (thank you, Whartons!). Creamed Onions are the more popular, richer cousin of the balsamic-glazed version that I prefer partly because they don’t contribute to the inevitable belt loosening and the sweet tartness helps cut through some of the more indulgent dishes.
One of the great things about this recipe for Balsamic-Glazed Pearl Onions by Cooking Light is that it relies on frozen pearl onions as opposed to suggesting that you par boil and peel fresh ones. I tackled that chore for many years, before finding salvation in the frozen variety and I never looked back.
But the very best thing about this dish is that you can make it ahead. Like today ahead. If you manage to tick the Balsamic-Glazed Pearl Onions off your list and tackle this Spicy Cranberry Sauce while you’re at it, you’ll be ahead of the game before really getting down to business later this week.
I wish you all a very happy Thanksgiving, filled with family, friendship, laughter, conversation and of course, delicious food. Enjoy!
Balsamic-Glazed Pearl Onions
Ingredients
- 2 Tbls unsalted butter divided
- 2 14.5 oz bags frozen pearl onions thawed and drained
- 2 Tbls sugar
- 1/3 c balsamic vinegar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbls chopped parsley garnish
Instructions
- Heat 1 Tbls butter in a skillet over medium.
- Add onions; cook 20 minutes, stirring occasionally but allowing to sit long enough between stirs to caramelize.
- Add sugar; cook 2 minutes. Stir in vinegar.
- Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry (mine was not dry at all, depends on how well you’ve thawed and drained your onions).
- Stir in remaining 1 Tbls butter, salt, and pepper. Garnish with parsley before serving.