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Caramelized Port Onions

 Caramelized Port Onions
Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.—Erika Szymanski, Pullman, Washington
6 ServingsPrep: 25 min. Cook: 35 min.


  • 2 pounds pearl onions, trimmed
  • 2 tablespoons olive oil
  • 1 cup port wine or grape juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper


  • In a Dutch oven, bring 6 cups water to a boil. Add onions; return to
  • a boil. Boil 3 minutes. Drain and rinse with cold water; peel
  • onions.
  • In a large skillet, heat oil over medium-high heat. Add onions; cook
  • and stir 7-9 minutes or until tender. Add wine, stirring to loosen
  • browned bits from pan. Stir in remaining ingredients. Bring to a
  • boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid
  • is almost evaporated. Yield: 6 servings.