Recipe by USA WEEKEND columnist Pam Anderson
"Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (16 ounce) bags
frozen white pearl onions, left frozen, excess ice removed
extra-virgin olive oil
Salt and freshly ground black pepper to taste
garlic cloves, minced
chopped fresh parsley
Used fresh pearl onions for this -- at least I think that's what they were. Cheap at produce market, pain to peel for recipe, but all worth it. This recipe is so simple and delish. Made me feel like a pro. Got great reviews. Reminded me of "Drunken Shallots" I had had at a favorite local Italian restaurant (although, I think those used a red wine reduction). Planning on making the full recipe from frozen onions for a camping trip this weekend. Such an easy snack to put out with some white bean spread (also easy and both not bad nutrition-wise). Highly recommend this recipe. Be patient with the reduction. It's worth it to let it get thick.
Just OK for us--the sauce overpowered the mild onions.
Very simple and delicious. I like this better than traditionally caramelized onions because it eliminates the slicing and the stirring (and the tears!). It took an extra 10 minutes in my oven to fully cook. Also, although the balsamic glaze is good, we preferred the onions without it. The glaze masked too much of the onion taste, which we love.
I made this a little differently. After reading other recipes, I sliced up onions and put them in a skillet with the sauce ingredients. When caramelized, I did what they did in the recipe for "Green Beans with Caramelized Onions" and added frozen green beans, that were thawed. Just to make it even better, when serving, I tossed in some cooked bacon pieces. Fantastic !!
This recipe was great! I added asparagus because it was in a use it or lose it state and it was super yummy! The balsamic glaze is SOOOO easy.
Good but not as sweet as I remember!
We loved these! Although I didn't use the glaze ...I made a glazed salmon dish ( Super Grilled Salmon from this site) & used the glaze from it on the onions. It was wonderful! Thansk for another tasty recipe Pam!
I was afraid the balsamic glaze would overpower the onions but that did not happen. In fact, the leftovers are even better the next day because the glaze mellowed out.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Pearl Onions with Balsamic Glaze
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 155
** Calories from Fat: 64
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An easy balsamic glaze provides a flavor twist to this classic green beans dish.
Watch how to make a puff pastry wrapped cheese appetizer.
See how to make sweet, beautifully caramelized onions.