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Under 30 Minutes

Glazed Pearl Onions

  • Prep:
  • Total Time:
  • Servings: 4
Glazed Pearl Onions

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.

Cook's Note

The longer the pearl onions cook, the sweeter and more caramelized they will become. Toss with a little balsamic vinegar, if desired.

Reviews (2)

  • tangoa24 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.

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