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Pearl Onions

“These onions were served at a restaurant I visited in Florida, and the chef’s assistant shared the recipe with me. They make a unique side to many entrees.”—Dixie Terry, Goreville, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1 package (16 ounces) frozen pearl onions, thawed
  • 2 tablespoons butter
  • 2 tablespoons plus 1-1/2 teaspoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced fresh parsley


  • In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.
Nutrition Facts
1/2 cup: 91 calories, 4g fat (2g saturated fat), 10mg cholesterol, 92mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • hcdearmore
    Apr 30, 2011

    These are delicious! Doubting husband and son munched them down. Tip shown in magazine: when using fresh pearl onions cook in boiling water for 2 minutes; drain & plunge into ice water; pinch the root end and the peel will easily slip off. <--actually works (couldn't find frozen)!

  • puyallupr
    Mar 17, 2011

    An excellent side for ham. My family are not big onion fans, but there was nothing left after dinner!