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Balsamic-Glazed Pearl Onions

Martha made this recipe on Cooking School episode 302.

  • prep: 20 mins
    total time: 40 mins
  • servings: 8




  • 2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
  • 1/2 cup dry white wine
  • 3 tablespoons butter
  • Coarse salt and ground pepper
  • 1/4 cup balsamic vinegar

Cook's Note

To store, refrigerate, up to 1 day.


  1. Step 1

    In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).

  2. Step 2

    Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

Everyday Food, November 2009



Reviews (3)

  • aamsden 24 Nov, 2011

    This is an outstanding recipe that creates a very unusal dish for your Thanksgiving meal--not your standard creamed pearl onions! A preparation note: to make cleaning the onions easier, blanch them and the skins just slide right off. Enjoy!

  • lisalisatoejam 9 Nov, 2010

    I used small frozen pearl onions. They weren't as firm but delicious just the same

  • Food2210 19 Dec, 2009

    This recipe was a big success with my family at Thanksgiving. The only downside is that the pearl onions take a long time to trim and peel.