Roasted Balsamic Pearl Onions Recipe

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Roasted Balsamic Pearl Onions make a great side dish for your Thanksgiving meal.  Roasted Balsamic Pearl Onions are also delicious to serve with a steak or other grilled meat as they are sweet, tart, and savory all at the same time.  Your kitchen will smell fantastic as these pearl onions bake!

 

I slightly adapted this Roasted Balsamic Pearl Onions recipe from The Best of Cooking Light 4: Special Edition magazine

 

Roasted Balsamic Pearl Onions

 

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart or fat grams, fiber grams, and calories for all your favorite foods.

More of Linda’s Onion Recipes and learn about Onion Hints, Tips, and Information.

 

 

Roasted Balsamic Pearl Onions Recipe:

Roasted Balsamic Pearl Onions Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 8 servings

Ingredients:

2 quarts water
4 pounds pearl onions*
2 tablespoons fresh rosemary leaves, crushed
1 cup dry red wine
1/2 cup low-sodium soy sauce
1/3 cup good-quality aged Balsamic Vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey

Roasted Balsamic Pearl Onions*  Pearl onions are small, marble-sized (1/4-inch to 1 1/2-inch diameter) onions that are sold loose or in netted bags.  Sometimes you can even find colored pearl onions (reddish-purple skin) in your market.  If you do, use them as they make a beautiful presentation.  Photo from Melissa's Produce.

If using frozen onions, make sure they are completely thawed and pat very dry.  Skip first step about blanching/peeling the pearl onions.

 

Instructions:

Preheat oven to 475 degrees F.

In a large stockpot, bring water to a boil; add onions.  Stir for 30 seconds then remove with a slotted spoon.  Peel onions then arrange on a jellyroll pan.   Sprinkle onions evenly with crushed rosemary leaves.

In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, olive oil, and honey; drizzle over onions.

Bake for 30 minutes, stirring once after first 15 minutes.  Remove from oven and remove onions with a slotted spoon; set aside in a bowl.

Pour remaining balsamic vinegar sauce from the pan into a small saucepan.  Bring to a boil; reduce heat and simmer for 2 minutes until slightly syrupy.  Pour balsamic sauce over onions then toss to coat

Makes 8 servings.

Each Serving Totals - 3.5 Fat Grams, 153.7 calories, 3.6 WW Points

 

https://whatscookingamerica.net/Vegetables/BalsamicPearlOnion.htm

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