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.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to low position and heat oven to 425 degrees.

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  • Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.

  • Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

151 calories; protein 1.5g 3% DV; carbohydrates 21g 7% DV; fat 7.1g 11% DV; cholesterolmg; sodium 28.4mg 1% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2006
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. Read More
(26)

Most helpful critical review

Rating: 3 stars
06/05/2006
Just OK for us--the sauce overpowered the mild onions. Read More
(7)
15 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/12/2006
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. Read More
(26)
Rating: 4 stars
05/22/2006
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. Read More
(15)
Rating: 5 stars
10/12/2007
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!! Read More
(11)
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Rating: 3 stars
06/05/2006
Just OK for us--the sauce overpowered the mild onions. Read More
(7)
Rating: 4 stars
03/05/2009
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. Read More
(4)
Rating: 2 stars
12/25/2011
Good but not as sweet as I remember! Read More
(3)
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Rating: 4 stars
01/27/2007
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! Read More
(3)
Rating: 5 stars
01/06/2013
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. Read More
(2)
Rating: 1 stars
11/24/2011
We didn't care for it. But will give it one more shot with out the balsalmic eventually when we are feeling brave. Read More
(1)