Balsamic Glazed Pearl Onions with Bacon
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.
Servings: 6 servings
- 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.
Calories: 175kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 133mg | Potassium: 272mg | Fiber: 2g | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 12.9mg | Calcium: 40mg | Iron: 0.6mg