Glazed Pearl Onions

217 Ratings
  • 5 33
  • 4 78
  • 3 67
  • 2 30
  • 1 9

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

Everyday Food, November 2003

Gallery

Credit: Clive Streeter

Recipe Summary test

prep:
5 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

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Reviews (3)

217 Ratings
  • 5 33
  • 4 78
  • 3 67
  • 2 30
  • 1 9
Martha Stewart Member
09/01/2019
Just as easy to use balsamic vinegar and a richer flavor.
Martha Stewart Member
01/28/2013
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.
Martha Stewart Member
11/24/2010
How would you adapt the recipe for fresh pearl onions? I couldn't find frozen.
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