Glazed Pearl Onions with Raisins and Almonds

Glazed Pearl Onions with Raisins and Almonds

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"A wonderful relish-like vegetable dish. This dish can be made 6 hours ahead, and rewarmed before serving. Sherry wine vinegar can be substituted for red wine vinegar."
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servings 235 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
  2. Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
  3. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.



I loved this recipe. Unfortunately, I didn't have raisins and I didn't have almonds. I substituted craisins for the raisins and skipped the almonds. I used frozen pearl onions instead of fres...

I've been making this recipe for many years. It's a tradition at Thanksgiving-- my husband's favorite side dish. The sherry and almonds really add a lot to the taste, so I recommend leaving th...

Everyone loved this recipe. It took a while to make for a side dish but I used it for a potluck where it was the only thing I had to bring. Since it was a Christmas dinner I subbed craisins for...

So good! I subbed cognac for sherry, omitted the almonds, and had to use dried thyme, but this was still delicious.

These were delicious! I did have to modify a bit because I didn't have any raisins so I used dried cranberries. I know I have slivered almonds buried somewhere in the blackhole AKA my freezer bu...

I made this unusual recipe for a book club pot luck dinner. We read Tulipomania about the Dutch tulip craze of the 1600s and how some people mistakenly ate valuable tulip bulbs thinking they wer...

Made this for Thanksgiving and it was awesome! The smell of the onions cooking had everyone's stomachs growling and I had to fight everyone off with my wooden spoon!

My boyfriend's favorite! We had it as accompaniment to some roasted chicken and rice, and it was so good. I didn't have cherry, and used apple cider vinegar, and it was so good. Very easy to mak...

This recipe with no changes-oops-yes I always use golden raisins- is simple and delicious. The caramelized onion and the wine flavor make a good relish for baked chicken.

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