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