These Balsamic Glazed Pearl Onions with Bacon are perfect for any dinner table as a side dish or spooned over roasted or grilled meat. The caramelization, sweet balsamic flavor and savory bacon make this a sure hit every time.
These little pearl onions are not just for beef bourgogne my friend. No, no! These are wonderful slowly caramelized with butter and then get glazed with the help of some delicious balsamic vinegar.
These guys will be a hit at the holiday dinner party this year and don’t think they have to be relegated just to a holiday feast, either. Make them all the time, it’s so easy!
MY LATEST VIDEOSIf you can’t find these small pearl onions in the frozen section of your market, buy them fresh. I got you covered on how to quick skin these pearl onions, too.
Just trim the root end of the onion and place the onions in a pan of boiling water. Let them boil for about 1 to 2 minutes and then transfer them to a bowl of ice water to stop the cooking.
Simply pinch each onion at its stem end and it will slip out of its skin.
Just look at these glossy, browned and delicious pearl onions. GBD baby!
I love a easy recipe that delivers big on flavor with minimal effort.
With the addition of some crumbled bacon to the finished dish, it is the perfect way to serve these up.
I can’t lie, these are amazing. Easy and sure to be a hit on your dinner table or next party.
For other holiday recipes and ideas come to my Holiday page. Enjoy!
These Balsamic Glazed Pearl Onions with Bacon are perfect for any dinner table as a side dish or spooned over roasted or grilled meat. The caramelization! Adapted from Cooking Light.
- 4 slices bacon cut into thin strips
- 1 1/2 tbsp butter divided
- 2 14.5-oz. pkg. frozen pearl onions, thawed and drained or fresh (See Note 1)
- 2 tbsp sugar
- 1/3 cup balsamic vinegar
- 1/4 cup water
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
- Render bacon until crispy brown in skillet. Drain on paper towels and crumble. Reserve bacon fat in skillet.
- If you can’t find frozen pearl onions:
- Trim the root end of the onion and place the onions in a pan of boiling water. Let them boil for about 1 to 2 minutes and 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 1 tablespoon 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.
- If using fresh pearl onions get 2 pounds. Trim the root end of the onion and place the onions in a pan of boiling water. Let them boil for about 1 to 2 minutes and 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.
These look delicious. Can they be prepared without any added sugar? If omitted, how does that affect the flavor?
Thank you
I’m sure they could, but we’re looking for a great balance of flavor here. If anything I would try it with just half then (1 tablespoon), or as you like. If yo umake this with ou the sugar, please let me know your thoughts. Cheers!
I did a test run of these last night – deliscious! Is there anyway I could make ahead for Thanksgiving?
Definitely Libby. I would just not reduce it as much so it gets all glazed when you reheat for the big day. Enjoy and have a wonderful holiday.
I could easily eat these on their own, spooned over some brown rice. Yum!
Now that sounds like a good idea. I have mashed them a bit and spread them on toast with an egg too. Good, savory breakfast!
Swoon. These seriously look amazing. Really truly amazing– even thinking about the smell of these has me drooling!
Who knew frozen could taste so good? Love these too Karly!
Hey Kevin! These look amazing! I made something similar a few years back that used chipolini onions, but this sounds much better. This will be a great side to go with my Christmas prime rib roast! Of course, I’ll have to do a couple of test runs first 🙂
Hey there Dorothy!
Thanks, they are fantastic and so rich in flavor. I actually had some leftover the other day and blitzed them in the processor and it was fantastic as a spread with some sliced roast beef!
Wish I was there to help Gary taste test, too. 😉