I always have pearl onions on hand to add to stews and vegetable dishes—they’re great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts
Test Kitchen Tips
Balsamic or red wine vinegar can be substituted for the cider vinegar.
As this dish cooks and the liquid evaporates, the onions become mellow in flavor and coated with a balanced, buttery sauce.
Frozen pearl onions are a joy to work with because they’re already peeled. You don’t even have to thaw them first.
These onions make a surprisingly delicious addition to any holiday plate. Eat them alone or scoop them up with a bite of turkey, pork or chicken.
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