Glazed Pearl Onions
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:Six servings
- About 30 tiny pearl onions, peeled
- ½tablespoon unsalted butter
- ½tablespoon canola oil
- 1teaspoon sugar
- ½cup water
- ⅛teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
37 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
- Step 2
Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
- Step 3
Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
- Step 4
Serve with slices of roast veal.
Private Notes
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Cooking Notes
HJS
My mother used to make pearl onions in béchamel sauce for Thanksgiving when I was a kid, and so I like to continue the tradition. But this year I was making a green bean and mushroom casserole in a béchamel sauce so wanted a pearl onion recipe without the dairy. This was perfect. Simple and elegant. This recipe respects the onions for what they are, and their delicate flavor shines through. They also looked nice on the Thanksgiving table, served in a small clay casserole dish.
HJS
My mother used to make pearl onions in béchamel sauce for Thanksgiving when I was a kid, and so I like to continue the tradition. But this year I was making a green bean and mushroom casserole in a béchamel sauce so wanted a pearl onion recipe without the dairy. This was perfect. Simple and elegant. This recipe respects the onions for what they are, and their delicate flavor shines through. They also looked nice on the Thanksgiving table, served in a small clay casserole dish.
Nancy Belkov
Yummy! And easy!
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