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caramelized pearl onions in a bowl with balsamic glaze.
AGT Editorial Team

Caramelized Pearl Onions with Balsamic Glaze

4.84 from 6 votes
These Caramelized Pear Onions Baby onions sauteed in a sweet and savory balsamic sauce. I love to serve these with fancy skewers alongside cheese and some good wine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: American, Italian
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 10 oz pearl onions, peeled Use fresh or plain frozen (thawed and drained), never canned/pickled cocktail onions
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon sugar
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Method
 

  1. Add whole peeled pearl onions to a large saute pan and over medium-low heat, add oil and butter.
  2. When onions start to simmer, add the vinegar, sugar, salt and 2 tablespoons of water. Stir and cover with a lid.
  3. After 10 minutes, check the liquid. If the pan is dry, add another 2 tablespoons of water.
  4. After 10 more minutes, check your onions. They should be tender and the sugars should be nicely caramelized. If they are not tender, simmer another 5 minutes until they are ready. Remove and chill until ready to serve.

Notes

  • Serve with mini toothpick skewers.
  • Add fresh thyme for additional flavor.
Do not use canned/jarred cocktail onions: They are pickled in vinegar brine, which clashes with the sweet balsamic glaze even after rinsing. Use 10 oz fresh peeled pearl onions or plain frozen pearl onions (thawed and well drained). Cooking times may vary.
Food Safety Tip: Keep cooked onions refrigerated at 40°F or below until serving; refrigerate within 2 hours (1 hour if above 90°F), and use refrigerated leftovers within 3–4 days. Source: USDA Food Safety and Inspection Service.