Sweet and Sour Pearl Onions



  • 2 1/2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 16 ounce packaged frozen pearl onions, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup sherry vinegar
  • 1 tablespoon raw honey
  • 1/4 teaspoon black pepper
  • Chopped fresh chives, for serving, optional


1. Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until liquid has cooked off and onions are beginning to caramelize, 10 to 15 minutes. Stir in broth, vinegar, and honey; bring to a boil.

2. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Add remaining 1/2 tablespoon butter; cook until liquid has thickened and reduced to about 2 tablespoons and onions are caramelized, about 5 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Garnish with chopped chives, if desired.

  • Active: 35 minutes
  • Total: 35 minutes
  • Yield: 8

Nutritional Information

Calories per serving: 119
Fat per serving: 7g
Saturated fat per serving: 3g
Cholesterol per serving: 10mg
Fiber per serving: 2g
Protein per serving: 2g
Carbohydrate per serving: 13g
Sodium per serving: 127mg
Iron per serving: 0mg
Calcium per serving: 28mg

Good to Know

Plant power. Pearl onions (like all onions) are rich in the antioxidant quercetin.


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