I always have pearl onions on hand to add to stews and vegetable dishes—they’re great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts
Test Kitchen Tips
- Balsamic or red wine vinegar can be substituted for the cider vinegar.
- As this dish cooks and the liquid evaporates, the onions become mellow in flavor and coated with a balanced, buttery sauce.
- Frozen pearl onions are a joy to work with because they’re already peeled. You don’t even have to thaw them first.
- These onions make a surprisingly delicious addition to any holiday plate. Eat them alone or scoop them up with a bite of turkey, pork or chicken
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Ingredients
- 2 packages (14.4 ounces each) pearl onions
- 1/3 cup cider vinegar
- 1/4 cup butter, cubed
- 1/4 cup whiskey or apple cider
- 1/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1-1/3 cups water