balsamic glazed onions

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

extra-virgin olive oil, divided

red onion, thinly sliced into half moons

balsamic vinegar

brown sugar

kosher salt

black pepper

lb. skirt steak

tbsp. red wine vinegar

baby arugula

pt. red grape tomatoes, halved lengthwise

pt. yellow grape tomatoes, halved lengthwise

Feta,

Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.

Balsamic Glazed Cipollini Onions (Cipollini Agrodolce)

cipollini onions

butter

olive oil

sugar

salt

water

thyme

Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.

Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.

Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.

Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.

Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

Great recipe. The onions don't get overcooked!

This is a winner. Easy side to accompany any dish. At the end, I quartered the onions and mixed them back in the pot with the glaze and it took them to the next level. I used rosemary and was absolutely excellent. Also I agree with someone you could leave out the sugar if you wanted and they would be just as good.

My late mother always did the caramelized pearl onions at Thanksgiving - your notes talk about this holiday dish served in a "bowl" and having an unappealing texture.  I never had her recipe until it was discovered by a cousin last year.  In my years of attempts to recreate it, I found frozen pearl onions always had a slimy texture so I switched to fresh and solved it.  The other key to success was roasting the pearls in a single layer in a clay tart baking dish.  Crispy edges !  If you pm me, I will send you her recipe.

OMG ..so flavorful! I couldn't stop eating them....

I left out the sugar but followed the rest of your recipe. Wow, just incredible! Can't wait to make it again, thank you!

Hi Karen:
I made your recipe with a few tweeks of my own.  It was wonderful, but not what I remember cooking. Many (!) years ago I lived in Bay Ridge, Brooklyn.  My Italian mother-in-law introduced me to cippolini.  However, the onions which are called by that name aren't the ones I remember cooking.  They were small, brownish/yellow in color and when we cleaned them we did it under running water because they emitted a sticky, slimy juice.  They resembled small shallots. You mentioned that in your description of the recipe.  I can't find those anywhere in the U.S.  Can you direct me to where I might purchase them.  I live about 100 miles south of Chicago.  Thanks

I am going to make these with fig glaze and a dash of cider vinegar! You always inspire me to try new things!

Delicious!! I added mushrooms and sage also and the glaze was perfect not too sweet either. Thank you for sharing!

I only made this because I received those tiny onions from a farm share today. It was delicious and i think i could use regular onion slices in place of tiny onions. So good!!

Tender pearl onions are simmered in a rich balsamic glaze and topped with loads of crispy bacon. Easy to make and loaded with flavor!

Glazed Pearl Onions with Bacon

bacon

lbs white pearl onions (or 29 oz frozen (See Note 1))

tbsp sugar

tsp black pepper

parsley

Render bacon until crispy brown in skillet. Drain on paper towels and crumble. Reserve bacon fat in skillet.

For Fresh White Pearl Onions: Trim and discard the root end of the onions. Place the onions in a pan of boiling water and cook for 1 to 2 minutes to blanch, then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end and it will pop out of its skin.

Heat bacon fat and butter in a skillet over medium-low heat. Add onions and cook 20 minutes, stirring or gently shaking pan back and forth occasionally.

Sprinkle sugar over onions and cook 2 minutes. Stir in vinegar and water. Cover, reduce heat to low, and cook 25 minutes. Stir in crumbled bacon and pepper to taste. Top with parsley and serve.

I made this for Thanksgiving and it was delicious! Everyone ate it up, and it was easy. One of my guests requested those gross pearl onions in that wierd white sauce that comes frozen in a box, but luckily, I couldn't find them. 
I used plain, frozen, store brand pearl onions as that was all I could find. I had no parsley, so I used fresh dill instead. I think any substitutions you have to make, because you're out of a certain ingredient, would still work out fine.

I used fresh onions &amp; 2 oz of diced pancetta as I had no bacon.  Thought they were delicious. HOWEVER, I put them back on higher heat / no lid after simmering to reduce the balsamic/water mixture to get a more syrupy consistency, which I think was a game changer.  Kept warm in oven prior to serving....the sprinkled with the parsley.  Served along side beef tenderloin.

As I was reading your recipe I kept thinking of using garlic instead but now I think  using both onions and garlic and adding some parmigiana Reggiano at the end and then mashing slightly would be about the best topping for crostini ever!

Hi Kevin,
My family doesn’t like the pearl onion in white sauce recipe that I grew up with so I made your Balsamic Glazed Pearl Onions, I will never go back, wonderful! 
MG

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Top 3 balsamic glazed onions recipes from across the web

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