Caramelized Pearl Onions with Balsamic Glaze

3.8
(15)

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.

1
Servings:
8
Yield:
8 servings

Ingredients

  • 2 (16 ounce) bags frozen white pearl onions, left frozen, excess ice removed

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons sugar

  • Salt and freshly ground black pepper to taste

  • 1 cup balsamic vinegar

  • 2 garlic cloves, minced

  • 2 tablespoons chopped fresh parsley

Directions

  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.

Tips

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

Nutrition Facts (per serving)

151 Calories
7g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 151
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 28mg 1%
Total Carbohydrate 21g 8%
Total Sugars 8g
Protein 2g
Vitamin C 5mg 25%
Calcium 39mg 3%
Iron 1mg 4%
Potassium 32mg 1%

* 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.

You’ll Also Love