Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

Adam Dolge
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Credit: Jennifer Causey

Recipe Summary

10 mins
50 mins
Serves 6 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with parsley.


Nutrition Facts

115 calories; fat 3g; saturated fat 2g; protein 2g; carbohydrates 21g; fiber 2g; sodium 249mg; sugars 13g; added sugar 4g.