This dish is so super easy; you can work it in while you’re making other things for dinner or the holidays. You have your onion lovers and haters, and I’ve converted a few haters with this one! What I love most about it is that it’s not only great as a side dish but also to sprinkle into other dishes. Dressing, veggies like Brussels sprouts, roasted root veggies, peas and carrots (who else read that with a Forrest Gump accent?) and just about anything else you can think of! The hardest part of this recipe is dumping these into the skillet.
The rest is as simple as keeping your eye on them after about 5-10 minutes as you give them an occasional toss around the pan. If you’re like me, just set your timer for 5 minutes, toss then again for 5 minutes, follow the rest of the recipe and timer for five more minutes. It’s full proof and so delicious you may just pop them straight out of the pan before making it to the table.
The video shows you how to bring it all together and what the recipe should look like in different stages.
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Ingredients
- 1 lb frozen peeled pearl onions, thawed
- 2 tbsp butter
- 1/2-1 tsp dried rosemary
- 1 tbsp dark brown sugar
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, add 2 tbsp of butter and allow to melt.
- Add the rosemary to the butter.
- Drain thawed onions of excess water then add to the skillet, toss to coat in the butter and cook for 5 minutes. (Set a timer if needed)
- Toss onions and cook for 5 more minutes or until onions are browned on all sides.
- Sprinkle 1 tbsp of brown sugar over the onions and toss to coat.
- Reduce heat to medium low and cook for 5-7 minutes when onions are caramel in color.
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20 Comments
Love this recipe!!! My Mom used to make pearl onions every Thanksgiving and I miss them so much. I will make your recipe for our Thanksgiving dinner and I know everyone will love them.
Aww, you have no idea how happy that makes me! I hope that add that special touch to your Thanksgiving table! <3
If I’m cooking on Turkey Day I often will make pearl onions as a side dish. I love the idea of caramelizing them and the addition of rosemary. Thanks for sharing with Fiesta Friday!
I just love pearl onions and these are so amazing caramelized!
Me and Jennay are like peas and carrots. I actually said that out loud last week when I was making my grocery list.
I love onions so much and now I can eat them as an actual dish. Who knew?? You did, obviously.
You know I read that in his voice, right? Yes you can, pop ’em like candy with no foul breath as punishment. 🙂
Oh how yummy! Love caramelized onions! Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Thanks so much, Kim!
I love caramelised onions and these are making my mouth water!
They are SO good! Definitely, a must make if you like caramelized onions!
Sounds delicious. My husband is not a rosemary fan, but I may have to try it anyway. laurensparks.net
You can certainly omit the rosemary since they’re so good on their own. You can substitute thyme or sage as well!
Looks delicious but works just as well and is much better for you without the sugar
Mollyx
Whether you choose to make them a little naughty or nice is up to each person!
What a delicious idea!! Thanks for sharing at the What’s for Dinner party! Have a fabulous weekend and hope to see you back on Sunday!
Thanks so much, Helen! Have a great weekend as well!
I love caramelized onions. This recipes looks so good. Thanks for sharing on the Homestead Blog Hop. Hope to see more this Wednesday 🙂
Thank you and thanks for hosting!
What is the best way to make this recipe with fresh pearl onions?
After peeling the little buggers, do they need to be boiled before making them caramelized?
Friend’s husband asked me to make these for Christmas dinner at their house – with ham.
I love pearl onions can’t wait to try these. They look delicious