For some of us, the Thanksgiving spread wouldn’t be complete without a bowl of glazed pearl onions. But all that painstaking peeling can make this side dish a real labor of love. Can pre-peeled frozen pearl onions be successfully glazed? And is there a way to make this dish a bit less sweet? Here’s what we discovered:
Cook the onions in butter over medium heat while still frozen until lightly browned. They defrost quickly in the skillet’s heat and the browning will intensify the onions’ flavor and deepen the color of the finished dish.
Simmer the browned onions in chicken broth sweetened with brown sugar. The combination makes for deeply flavored onions with an attractive luster.
Add a little balsamic vinegar to give this dish a pleasing sweet-and-sour flavor.
The full
recipe
is only available for members of CooksCountry.com. Try a FREE membership for 14 days.
Member Login
Start Your Free 14-Day Trial Membership
Every recipe from Cook's Country magazine plus hundreds more
Updated ratings on more than 1,500 equipment models and 1,000 ingredient brands
-powered search helps you find recipes fast