- 6 cups water
- 2 pounds pearl onions, trimmed
- 1/3 cup butter, cubed
- 1/4 cup sugar
- In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
- In a large skillet over medium heat, melt butter. Add onions; cook for 6-8 minutes or until tender, stirring occasionally. Sprinkle with sugar. Cook 18-20 minutes longer or until onions are golden brown, stirring occasionally. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Glazed Pearl Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p59
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Reviewed Feb. 1, 2011
The Dijon mustard was overpowering. Maybe it would be better if sliced onions instead of the pearl onions were used. The sauce would penetrate through the onions and that can't happen with pearl onions.