Caramelized Pearl Onions with Balsamic Glaze

Popular - Side Dish

Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning.

Caramelized Pearl Onions with Balsamic Glaze

Brief

Servings: 8

Yield: 8 servings

Caramelized Pearl Onions with Balsamic Glaze

Ingredients

2 (16 ounce) bags frozen white pearl onions

left frozen

excess ice removed

¼ cup extra-virgin olive oil

2 teaspoons sugar

Salt and freshly ground black pepper to taste

1 cup balsamic vinegar

2 garlic cloves

minced

2 tablespoons chopped fresh parsley

Side Dish

Directions

Step 1

Adjust oven rack to low position and heat oven to 425 degrees.

Step 2

Toss onions with oil sugar salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown about 30 minutes stirring at 20 minutes and again at 25 minutes adding garlic at this point.

Step 3

Meanwhile bring vinegar to boil; simmer over medium-high heat about 10 minutes until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl add reduced vinegar and parsley; toss to coat. Serve hot warm or at room temperature.

Nutritional Information

Caramelized Pearl Onions with Balsamic Glaze

Servings Per Recipe:8

Calories: 150.7

% Daily Value *

Protein: 1.5g 3%

Carbohydrates: 21g 7%

Sugars: 8.4g

Fat: 7.1g 11%

Saturated Fat: 1g 5%

Vitamin A Iu: 84.7IU 2%

Vitamin C: 4.9mg 8%

Folate: 1.4mcg

Calcium: 38.5mg 4%

Iron: 0.7mg 4%

Magnesium: 0.7mg

Potassium: 32.2mg 1%

Sodium: 28.4mg 1%

Calories From Fat: 63.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.