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Under 30 Minutes

Glazed Pearl Onions


The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • 2 teaspoons olive oil
  • 1 pound frozen pearl onions, thawed and patted dry
  • 2 teaspoons sugar
  • Coarse salt and ground pepper
  • 1 1/2 teaspoons fresh thyme (or 1/4 teaspoon dried)


  1. Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.

  2. Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Reviews Add a comment

  • Khaleesi13
    28 JAN, 2013
    ashley0304: you don't need to adapt it at all - if you get frozen you're thawing them anyway, fresh means you're just skipping that step.
  • ashley0304
    24 NOV, 2010
    How would you adapt the recipe for fresh pearl onions? I couldn't find frozen.