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Caramelized Pearl Onions with Balsamic Glaze

Rated as 3.71 out of 5 Stars

"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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Ingredients

servings 155 cals
Original recipe yields 8 servings

Directions

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  1. Adjust oven rack to low position and heat oven to 425 degrees.
  2. 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.
  3. 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.

Footnotes

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

Nutrition Facts


Per Serving: 155 calories; 7.1 g fat; 22 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Just OK for us--the sauce overpowered the mild onions.

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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 ...

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...

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 "G...

Just OK for us--the sauce overpowered the mild onions.

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...

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.

texture was not good- very mushy; had to throw it out and start over