I made these onions on a whim one Christmas when we craved a vegetable dish other than Brussels sprouts. I'm so glad I did. —Erika Szymanski, Pullman, Washington
Savory Glazed Pearl Onions Recipe photo by Taste of Home
4 cups frozen pearl onions (about 20 ounces), thawed
1-1/2 cups dry red wine
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1-1/2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon white pepper
Directions
In a large skillet, heat oil over medium heat. Add onions; cook and stir for 9-11 minutes or until lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until onions are tender.
Uncover; simmer for 8-10 minutes or until onions are glazed, stirring occasionally. Serve warm or at room temperature.
Reviews
I can't say enough about this dish. An absolute must with beef tenderloin. So savory, everyone had seconds and some even thirds.
Big hit at a dinner party I had last night! Everyone asked for the recipe and they were wonderful with beef tenderloin.
These little onions were outstanding. The flavor fabulous.
I had this At my sister's home and it was delicious. Can't wait to make it for my guests.