Balsamic glazed white pearl onions with bacon is a great side dish or topping for beef, pork, or lamb. Make this easy recipe for dinner tonight! The caramelization, sweet balsamic flavor and savory bacon make this a sure hit every time.
These little white pearl onions are not just for making fancy dishes like beef bourguignon, 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. I make them all the time, it’s so easy!
If you can’t find them fresh in the produce section, you can purchase frozen pearl onions instead. I’ve got you covered on how to quick skin fresh pearl onions, too.
How to Cook White Pearl Onions
- Trim and discard the root end from each onion.
- Place the onions in a pan of boiling water and let them cook for just a minute or two, then transfer them to a bowl of ice water to stop the cooking.
- Drain the water from the bowl, then simply pinch each onion at its stem end and it will slip right out of its skin.
Just look at these glossy, browned and delicious white pearl onions. The crispy bacon and balsamic glaze take this from a simple side dish to an amazing, impressive dish that delivers BIG flavor with minimal effort.
I love easy side dishes that deliver big flavor with minimal effort. Like balsamic glazed roasted Brussel sprouts and southern red beans and rice.
Serving Suggestions
I can’t lie, balsamic glazed white pearl onions are amazing. Easy and sure to be a hit on your dinner table or next party. They’re phenomenal as a holiday side dish with roast beef or roast leg of lamb. Don’t forget the mashed potatoes and French’s green bean casserole!
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Glazed White Pearl Onions with Bacon
Ingredients
- 4 slices bacon cut into thin strips
- 1 1/2 tbsp butter divided
- 2 lbs white pearl onions or 29 oz frozen (See Note 1)
- 2 tbsp sugar
- 1/3 cup balsamic vinegar
- 1/4 cup water
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
Instructions
- 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 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.
Notes
- If you’re unable to find fresh pearl onions, you can use two 14.5 oz bags of frozen pearl onions, which should be thawed and drained before using.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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
Wow, it beat a family recipe. I love it. It’s a tasty one for sure. Sadly I have never tried a pearl onion in white sauce recipe. Feel free to email your so I can try it! Thanks so much Maddock. 🙂
Hi Kevin! When preparing with frozen onions, do they need to be thawed first? Looking forward to making these tomorrow!
I would thaw them out first. Happy Thanksgiving Amanda!
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!
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!
Me likes your thinking Susan!
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. 😉