x

Email this Recipe

The Food Lab

Glazed Pearl Onions

Glazed Pearl Onions

[Photograph: J. Kenji Lopez-Alt]

Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Glazed Pearl Onions

Loading text goes here What's This? OK

About This Recipe

Yield:Serves 6
Active time:20 minutes
Total time:45 minutes
This recipe appears in: The Food Lab Thanksgiving Special: Two Pearl Onion Recipes

Ingredients

  • 2 pounds pearl onions (see note above)
  • 3 tablespoons unsalted butter
  • 1 tablespoons sugar
  • Kosher salt
  • 2 tablespoons finely chopped fresh parsley leaves

Procedures

  1. 1

    Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.

  2. 2

    Transfer onions to a large saucepan or high-sided sauté pan and cover with water. Add butter and sugar. Bring to a boil over high heat, reduce to a simmer, and cook, stirring and shaking pan occasionally, until onions are completely tender and sauce water has reduced and emulsified with the butter into a glossy glaze, about 25 minutes (if butter looks greasy or broken, add 2 tablespoons of water and shake pan to bring glaze back together). Season to taste with salt. Stir in parsley, and serve.

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: