Want a side dish that's new and surprising? How about one that uses up those leftover pearl onions from the holidays? This recipe for Balsamic Glazed Pearl Onions does all of that. Sweet balsamic pairs with crispy bacon for a perfectly cooked onion side dish.
What are pearl onions?
Pearl onions are small white onions. You can usually find them in the fresh produce section at grocery stores prepackaged in mesh bags. And they are often commonly found in the frozen foods section as well. The bonus of buying them frozen is that you do not have to prep them, which can be an annoying task.
How to prepare pearl onions
If you are using fresh pearl onions you'll need to remove the dry outer layers like any other onion. Because these onions are small, it's a bit harder and more time consuming to remove. The easiest method i've come across is to put the onions in boiling water for 2-4 minutes then drain. Once cooled, slice the tip of the onion off and squeeze the onion to pop it out of the skin.
What is balsamic vinegar
Balsamic Vinegar is a vinegar that is made from red grapes and originated in Italy. The grape must is aged for several years to get the dark flavorful vinegar. Some varieties are mixed with wine vinegar, these are usually Modena varieties and are cheaper than the longer aged varieties.
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Balsamic Glazed Pearl Onions
Make a delicious side dish with this recipe for Balsamic Glazed Pearl Onions. This recipe is perfect anytime of year and is easy to make!
- 4 Strips Bacon
- 1 ½ Tbsp Butter
- 2 14.5 Oz Frozen Pearl Onion 2 packages, thawed
- 2 Tbsp Sugar
- ⅓ Cup Balsamic Vinegar
- ¼ Cup Water
Cook bacon in a large skillet until crispy. Remove from pan and let cool on a paper towel lined plate. Crumble bacon. Wipe skillet clean.
Add 1 Tbsp of butter to skillet over medium heat. Add onions once melted and cook for 20 minutes, stirring occasionally.
Add sugar and stir to combine. Add vinegar, cover pan and cook for 25 minutes. Add water one Tbsp at a time if liquid levels become too low.
Stir in remaining butter and season to taste with salt and pepper. Garnish with parsley then serve. Enjoy!