This post may contain affiliate links. See disclosure for details.
I have a confession: a few years ago, I had no idea pearl onions even existed. I stumbled upon them in a recipe and thought they were just the cutest little things! But what really surprised me was their incredible sweetness when cooked. These tiny onions pack a flavor punch, and when you caramelize them with a splash of balsamic vinegar? Absolute magic.
The Trick to Peeling Pearl Onions (Without Losing Your Mind)
Let’s be honest—peeling pearl onions can be a real chore. But there’s a nifty trick to make it so much easier. Here’s how:
- Boil the pearl onions for 2-3 minutes.
- Quickly transfer them to an ice-cold water bath.
- Trim the base off and simply squeeze the onion out of its peel. It pops right out!
Once you try this method, you won’t do it any other way.
Caramelization + Balsamic = Perfection
My go-to method for preparing pearl onions is to caramelize them in a pan with a generous pat of butter and a splash of balsamic vinegar until they turn beautifully golden and tender. To elevate the flavor even more, I finish them off with a bit of vegetable broth and a splash of red wine—this adds a rich, savory depth to the onions. The balsamic vinegar creates a tangy-sweet glaze that transforms these tiny gems into something utterly irresistible.
The Perfect Side Dish for Grilled Meats
These caramelized pearl onions are the ultimate sidekick for grilled meats. Think juicy steaks, pork chops, or even grilled chicken. The sweet-tangy onions cut through the richness of the meat, making every bite balanced and satisfying.
Trust me, once you try these, you’ll wonder how you ever lived without them!
Caramelized Balsamic Pearl Onions
Ingredients
- 2 lbs pearl onions
- 2 Tbsp unsalted butter
- 2 Tbsp avocado oil, or any neutral cooking oil
- 1 tsp + a pinch kosher salt
- 2 Tbsp balsamic vinegar
- 2 Tbsp vegetable broth
- 2 Tbsp red wine
- thyme, optional for garnish
Instructions
- Boil water in a pot. Add pearl onions and boil for 3 minutes.
- Prepare an ice water bath and add pearl onions once done boiling.
- Peel the skin off the onions by first cutting off the base. You can do this first step before or after boiling them.
- Then holding the top of the onion, squeeze from the top and push. The onion will plopp right out.
- In a large skillet on medium heat, add oil and butter until butter melts, then add onions. Add salt and balsamic vinegar.
- Toss so onions are evenly coated.
- Cook the onions for 2 minutes untouched, then toss and do 3 minutes untouched.
- Add vegetable broth and wine, toss to evenly coat.
- Reduce heat to low and cover with a lid. Let it simmer for 10 minutes, tossing halfway. Then remove lid and toss. Let sit untouched for another 5 minutes.
- After 5 minutes, toss and turn heat to medium high and cook for one minute untouched.
- Pour on serving dish and serve. Optional to garnish with thyme.
Nutrition
Did you make this recipe? Give it a star rating below!