Martha Stewart Balsamic-Glazed Pearl Onions

Martha Stewart Balsamic-Glazed Pearl Onions are tender, glossy red or white pearl onions with butter and balsamic vinegar that come together in 40 minutes. It's an easy few ingredients side dish for Thanksgiving, Christmas or Sunday dinner, and it's made in one skillet on the stovetop.

Let the onions simmer until the liquid has completely evaporated before the balsamic goes in, because that reduction becomes the glaze. Add the vinegar too early and you get wet, sour onions instead of sticky ones.

Martha simmers the onions in white wine, butter and water first, so they cook through gently and the liquid reduces into a buttery base. The balsamic only goes in for the last 3 minutes, which keeps its sweetness and color bright instead of cooked down and bitter.

Martha Stewart Balsamic-Glazed Pearl Onions

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

85

kcal

Pearl onions turn tender in a wine and butter simmer, then pick up a sticky balsamic coating in the final minutes. The result is soft, sweet and glossy, with a little tang to balance the richness.

Ingredients

• 2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
  

• 1/2 cup dry white wine
  

• 3 tablespoons butter
  

• Coarse salt and ground pepper
  

• 1/4 cup balsamic vinegar
  

Directions

• Combine the onions: Combine 2 bags (10 ounces each) trimmed and peeled pearl onions, 1/2 cup dry white wine, 3 tablespoons butter and 1 cup water in a large skillet. Season with coarse salt and ground pepper.
• Simmer until tender: Bring the skillet to a boil, then reduce to a simmer and cook for about 15 minutes. The onions are ready when they're tender and the liquid has evaporated, and large onions need more time and a splash more water.
• Glaze with balsamic: Add 1/4 cup balsamic vinegar to the skillet and keep cooking for about 3 minutes. Once the sauce thickens and coats the onions, they're glazed and ready to serve.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen pearl onions instead of fresh?

Yes, frozen pearl onions already come peeled, so they save you the trickiest part of the prep. Add them straight from the freezer and give them a few extra minutes of simmering, since they release more water as they thaw.

What's the easiest way to peel pearl onions?

Drop them in boiling water for about 1 minute, then move them to a bowl of ice water. Trim off the root end and the skins slip right off with a gentle squeeze.

Can I make these ahead for a holiday dinner?

You can cook them a day ahead and keep them in the fridge in an airtight container. Reheat them in a skillet over medium-low heat with a splash of water, and the glaze loosens back up.

What can I use instead of white wine?

Chicken or vegetable broth works in place of the 1/2 cup wine, and the onions still turn out tender and savory. A teaspoon of white wine vinegar added with the broth brings back a little of the acidity.

Why aren't my onions glazed after 3 minutes?

The most common cause is leftover liquid in the pan when the vinegar goes in. Keep simmering over medium heat for another minute or two until the sauce coats a spoon, and stir often so it doesn't scorch.