It's funny how precisely the weather seems to adhere to the calendar year; the first day of fall immediately brought vibrant leaves and cooler breezes to Georgia. My appetite also succumbs to these changes and my urge for comfort food grows strong—out with vine-ripe tomatoes and grilled summer corn, bring on the hearty braises and savory stews.
So many recipes in fall and winter, though, seem to be for one-pot dishes and all-inclusive casseroles, which seem to keep me at a loss for easy yet appealing vegetables to serve on the side. There's always the modest baked sweet potato or a simple tossed salad: quite good, if not a little boring. And while I love the autumn holidays' many celebratory vegetable options, most are far too rich to offer on a regular basis.
Last year I became quite addicted to glazing, using the technique on everything from carrots to Brussels sprouts to chicken sausage. This week I decided to add onions to that list. I followed the very reliable method I developed last fall for maple-glazed turnips, and happily they turned out like a dream.
These balsamic-glazed pearl onions are sweet, tart, and savory all at the same time. They are quick enough for a weeknight (even quicker if you use pre-frozen and peeled), special enough for company, and perfect for the holidays. It's guaranteed to pair well with others, and is a definite keeper recipe for my cold weather rotation. That's more a triple threat if you ask me!
Balsamic Glazed Pearl Onions
Serves 42 (10-ounce) bags pearl onions, red and/or white
2 tablespoons unsalted butter
1/2 cup chicken stock
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper
Bring a pot of water to a boil. Add onions and cook for 3 minutes. Drain and rinse with cold water. Cut off the root end and gently squeeze from the tip to remove the outer peel. (I place the cut end against my knife while squeezing to prevent the onion layers from separating.)
In a large skillet or braising pan, melt the butter over medium heat until foamy. Add the onions and sauté for one minute. Add the chicken stock and balsamic vinegar to the onions and cover. Increase heat to high and bring the mixture to a boil; cook for 10 minutes. Remove the cover and continue to cook until the sauce is very thick and glossy, approximately 3-5 minutes. Remove from heat and season with salt and pepper to taste. (You can garnish with freshly chopped herbs, if desired.)
Related: Your Autumn Vegetable Inspiration File: 40 Recipes for Fall
(Images: Nealey Dozier)
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I make something very similar but with 1/2 pearl onions & 1/2 brussels sprouts. Delicious. Just don't overcook the brussels sprouts. I blanch them, cut them in half, & then toss them with the onions once the balsamic and chicken stock are mostly reduced.
I'm adding pearl onions to this week's grocery list!
Wow, looks like I have a new side for Thanksgiving next weekend!!
What kind of herbs would you recommend using? Thyme or Rosemary?
So, if you use frozen onions, do you just skip the first paragraph and put the frozen onions into the pan with butter?
I'll have to start looking for frozen pearl onions. I simply refuse to pay the FRIGHTFUL prices for fresh that I'm faced with down here. I've learned how to make creamed onions (a Thanksgiving staple when I was growing up) with larger onions, but if I can find frozen pearl onions at a reasonable price I'll be all over them like white on rice... (Yes, I sometimes speak Southern!)
I'm glad y'all like the look of these. I've got to admit, as *delicious* as they are, they definitely aren't the easiest to photograph!
@revolution9 - I'd probably garnish with chopped Italian parsley or thyme, which are my two favorite herbs
@ek76 - if using frozen onions, make sure they are completely thawed and pat very dry. Skip first step about blanching/peeling onions and continue with on with second paragraph.
I think onions are my favorite vegetable. LOVE them in everything, cooked, raw, whatever. Am bookmarking this for the future. Thanks for a great idea!
I made this recipe (sort of) last night and it was super easy and very delicious! My grocery store didn't carry pearl onions so I just used 3 small yellow onions cut into 8ths, and I made it a meal by adding cubbed chicken pieces and some baby carrots. So easy and not to mention this recipe is pretty darn healthy too! It made my apartment smell divine while the sauce was reducing. Thanks for the recipe, I will definitely make it again.