Some people look at me funny when I tell them I like serving onions as a side dish. The honest truth is that they are amazing if cooked properly, like with these Balsamic Glazed Pearl Onions!
What You’ll Need
The sauce for these glazed pearl onions is a amped up balsamic reduction that edges between sweet and jammy with a little tang. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pearl onions – The pearl onion is a small white onion with many names, some depending on geographic location. Other names are button onions, baby onions, creamers and in French, oignon grelot. I recommend using frozen. If you are using fresh, cut them at the stem end and the root end and then use a paring knife peel the outer layers.
- Unsalted butter
- Light brown sugar
- Balsamic vinegar
- Dijon mustard
- Vegetable broth
- Coarse Kosher salt
- Ground black pepper
- Fresh parsley
What to Serve with Balsamic Pearl Onions
This is a great side dish for nearly any meal, but here are a few of my favorite dinner ideas.
Balsamic White Pearl Onions Recipe
Equipment
Ingredients
- 14.4 ounces frozen pearl onions
- 1 tablespoon unsalted butter , divided
- 1 tablespoon light brown sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3-4 tablespoons low sodium vegetable broth
- 1/4 teaspoon coarse Kosher salt
- 1/8 teaspoon ground black pepper
- fresh parsley , chopped and optional
Instructions
- In a large skillet, melt 1/2 tablespoon of the butter over medium heat. Add the onions, stirring and cooking for 15 minutes.
- In a small bowl, whisk together the balsamic vinegar and Dijon mustard. Set aside.
- Stir in the brown sugar until fully coated. Stir in the vinegar mixture. Cover and reduce the heat. Cook for another 15-20 minutes, stirring occasionally. If the onions get too dry, add 1 tablespoon of vegetable broth. You may not need the whole amount of broth.
- Remove from the heat and stir in the remaining 1/2 tablespoon of butter, salt and pepper. Garnish with chopped parsley. Serve hot.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Storage and Freezing
One of my favorite things is that glazed baby onions can be made up to 2 days in advance. Simply make the whole recipe and refrigerate in an airtight container until ready to serve. Heat in the microwave or on the stovetop in a baking dish (preferred). Onions will stay good for up to a week in the fridge.
This recipe can also be frozen and thawed for a later occasion. I add a small amount more balsamic vinegar while cooking in a skillet or in the oven.
White Pearl Onions Recipe FAQs
Baby onions and pearl onions are similar but not necessarily the same. Baby onions can refer to any small-sized onion, while pearl onions specifically refer to a specific variety of small, round, white onions.
No, pickled onions have been pickled in a brine, but the type of onion used to make pickled onions is typically a baby onion or pearl onion.
Pearl onions are generally white, but white onions are much larger in size.
We suggest using frozen pearl onions to avoid peeling them, but if you are making them with fresh onions, here is how to peel them.
To peel pearl onions, blanch them in boiling water for about 1-2 minutes, then transfer them to an ice bath. Afterward, you can easily peel the skins off by gently squeezing each onion between your thumb and forefinger.
More Delicious Holiday Side Dishes
Monday Holiday Side Dish Recipes:
- Bacon Wrapped Green Bean Bundles by House of Nash Eats
- Balsamic Glazed Baby Onions by Savory Experiments
- Best Thanksgiving Stuffing Recipe by The Fresh Cooky
- Brussels Sprouts and Bacon Stuffing by Hezzi-D’s Books and Cooks
- Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
- Cauliflower Gratin by Lemon Blossoms
- Cheese Herb Potato Gratin by Shockingly Delicious
- Cheesy Broccoli Cauliflower Casserole by Blogghetti
- Cranberry Fluff by An Affair from the Heart
- Easy Chorizo Cornbread Dressing by A Kitchen Hoor’s Adventures
- Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
- Holiday Side Salad by Our Good Life
- Honey Roasted Carrots by Devour Dinner
- No Knead Cloverleaf Dinner Rolls by Karen’s Kitchen Stories
- Roasted Buttercup Squash by Palatable Pastime
- Roasted fingerling potatoes with Parmesan by The Foodie Affair
- Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
- Sweet Potato Casserole with Pecans by West Via Midwest
- Sweet Potato Salad by A Day in the Life on the Farm
- Traditional Cranberry Sauce by Family Around the Table
- Twiced Baked Sweet Potatoes by Cindy’s Recipes and Writings
Can I store in a baking dish and reheat in a regular oven at say 350 degrees?
Sure!
These were great! You can serve them with nearly anything too. Making them again.
Can these be made ahead? Looking to add to my Christmas table, but would love to have them ready to go the night before!
Sure can!
I made this recipe to go with reverse-seared steaks for Thanksgiving, and they were such a hit! Definitely going on my “make again” list! Thank you.
I could eat these every day for the rest of my life and be happy! Pearl onions are my favorite.
I love the glaze on these – so much yum!
I have only put pearl onions in soups and stews and not as a side dish on their own. There’s some in the pantry. These are going on the menu to try!
A great side dish idea for any protein!
Love how easy this recipe is and it sounds like it packs a ton of flavors in that glaze!
I saw your recipe on pinterest and had to learn more. I’m glad to see you used frozen pearl onion because I don’t see them often fresh. Adding these to my menu this year. Thank you!