New This Month

Balsamic-Glazed Pearl Onions


The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Reviews Add a comment

  • 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.