Martha Stewart Balsamic-Roasted Pearl Onions

Martha Stewart balsamic-roasted pearl onions are a sticky, tender side dish with pearl onions, balsamic vinegar and olive oil that come together in 35 minutes. Try this easy few ingredients side dish for Thanksgiving or Sunday dinner, since it roasts on one sheet pan and needs barely any prep.

Stir the onions two or three times and rotate the pan halfway through, because that is what coats them evenly in the vinegar. Leave them alone and the edges scorch while the middle stays pale.

Martha skips the usual butter and stovetop glazing, and lets a quarter cup of balsamic vinegar reduce right on a foil-lined sheet at 450 degrees. The vinegar turns dark and syrupy around the onions, so you get a tangy glaze with almost no fuss.

Martha Stewart Balsamic-Roasted Pearl Onions

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

110

kcal

Pearl onions roast in balsamic vinegar and olive oil until tender and glossy with a dark, sweet-tart coating. A hot oven and a few stirs caramelize the edges while the centers turn soft.

Ingredients

• 2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 ¼ pounds fresh
  

• 1/4 cup balsamic vinegar
  

• 1 tablespoon olive oil
  

• Coarse salt and ground pepper
  

Directions

• Prep the onions: Preheat the oven to 450 degrees and thaw the 2 packages of frozen pearl onions, then pat them dry. If you use 1 1/4 pounds of fresh onions instead, soak them in warm water for 5 minutes to loosen the skins. Then trim the ends with a paring knife and peel them.
• Season the onions: Toss the onions with 1/4 cup balsamic vinegar and 1 tablespoon olive oil on a foil-lined rimmed baking sheet. Then season with coarse salt and ground pepper.
• Roast until tender: Roast the onions for 25 to 30 minutes, stirring 2 or 3 times and rotating the baking sheet halfway through. They are ready when they turn tender and the vinegar cooks down into a dark glaze.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need expensive balsamic vinegar for this recipe?

No, a supermarket bottle works fine here. True balsamic ages 12 to 25 years and can run $50 to over $200, while most grocery versions cost $3 to $14. Roasting at 450 degrees reduces the vinegar to a glaze, so a pricey bottle would be wasted.

Can I use fresh pearl onions instead of frozen?

Yes, use 1 1/4 pounds of fresh onions in place of the two 10-ounce packages. Soak them in warm water for 5 minutes so the skins loosen, then trim the ends and peel them. The roasting time stays the same.

Why do the frozen onions need to be patted dry?

Thawed onions carry extra water, and that moisture dilutes the vinegar and steams them instead of letting them brown. Patting them dry with a clean towel helps the glaze cling and caramelize on the hot sheet.

How do I store leftover roasted pearl onions?

Keep them in an airtight container in the fridge for about 3 days. Reheat them in a 400 degree oven for 8 to 10 minutes, since the microwave makes them soft and watery. They are also good cold on a salad or cheese board.

What is the most common mistake with this dish?

Skipping the stirring is the usual one. Without stirring 2 or 3 times and turning the pan, the onions on the edges scorch while the vinegar pools in the middle. Moving them around keeps the glaze even.