Caramelized Pearl Onions Recipe

Be the first to add a review
Publisher Photo
I came up with this savory side on a whim one Christmas when my mother and I craved a vegetable side dish a little different than our usual Brussels sprouts. We all liked it so much that it now makes a regular appearance on the holiday table. —Erika Szymanski, Pullman, Washington
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 10 servings


  • 1 pound pearl onions, peeled
  • 2 teaspoons olive oil
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/2 cup pomegranate seeds
  • 1 teaspoon snipped fresh dill

Nutritional Facts

1/4 cup: 41 calories, 1g fat (0 saturated fat), 0 cholesterol, 62mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.


  1. In a large skillet, cook onions in oil over medium heat for 8-10 minutes or until browned. Stir in the wine, vinegars, pepper, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until onions are tender and liquid is evaporated. Stir in pomegranate seeds and dill; heat through. Yield: 2-1/2 cups.
Originally published as Caramelized Pearl Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p52

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Caramelized Pearl Onions

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image