Easy-Glazed Pearl Onions

Frozen pearl onions go from bag to brilliant in one skillet. A hot pan caramelizes them with sugar until they pick up golden color, then beef stock simmers down into a sticky, savory glaze that coats each little onion.

The splash of red wine vinegar at the end is what pulls it all together. It cuts through the sweetness and gives the dish a bright, tangy edge that keeps you reaching for one more.

These belong next to a holiday roast, a grilled steak, or honestly just a plate of good bread and butter.

Chef Tips

• Start with high heat and don’t crowd the pan. You want the onions to sear and caramelize, not steam. A single layer is key.
• Shake the pan instead of stirring. This rolls the onions around and browns them evenly without breaking them apart.
• Let the stock reduce almost completely. The glaze should be syrupy and clinging to the onions, not pooling in the bottom of the skillet.

Variations

• Balsamic glaze: Swap the red wine vinegar for balsamic vinegar and add a sprig of fresh thyme for a darker, richer finish.
• Bacon onions: Render a few strips of chopped bacon in the skillet first, then cook the onions in the rendered fat instead of oil.