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Balsamic-Glazed Pearl Onions

Martha made this recipe on Cooking School episode 302.

  • Prep:
  • Total Time:
  • Servings: 8
Balsamic-Glazed Pearl Onions

Source: Everyday Food, November 2009


  • 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


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

Cook's Note

To store, refrigerate, up to 1 day.

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.

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