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Buttery Whiskey-Glazed Pearl Onions

I always have pearl onions on hand to add to stews and vegetable dishes—they're great pickled, too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 2 packages (14.4 ounces each) pearl onions
  • 1/3 cup cider vinegar
  • 1/4 cup butter, cubed
  • 1/4 cup whiskey or apple cider
  • 1/4 cup maple syrup
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1-1/3 cups water


  • Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes.
  • Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.

Test Kitchen Tips
  • Balsamic or red wine vinegar can be substituted for the cider vinegar.
  • As this dish cooks and the liquid evaporates, the onions become mellow in flavor and coated with a balanced, buttery sauce.
  • Frozen pearl onions are a joy to work with because they're already peeled. You don't even have to thaw them first.
  • These onions make a surprisingly delicious addition to any holiday plate. Eat them alone or scoop them up with a bite of turkey, pork or chicken.
  • Nutrition Facts
    1/4 cup: 100 calories, 5g fat (3g saturated fat), 12mg cholesterol, 147mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 1g protein.
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    • annrms
      Nov 19, 2018

      This is my recipe, and I made it again this year for T'giving. This time I used "red apple balsamic" vinegar instead of apple cider vinegar. I really like the results.

    • Paola
      Nov 13, 2017

      No comment left