Sweet-and-Sour Onions

Name: Sweet-and-Sour Onions
Prep time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: Kosher salt and freshly ground black pepper; 3 lb. baby onions (such as Cipollini, white pearl, and red pearl); 2 tbsp. olive oil; 5 tbsp. unsalted butter, divided; 1/3 c. red wine vinegar; 2 tbsp. sugar; 1 tsp. chopped fresh thyme

Update a classic side dish at your next fall holiday feast!

By Lyda Jones BurnettePublished: Oct 2, 2022

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Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

1 hr

If creamed onions are a part of your holiday feast tradition, consider switching it up this year with a tasty update. Whole pearl onions, boiled and seared in a sweet vinegary sauce gives you that great roasted onion flavor in a manageable package, as well as adding color to the table.

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Ingredients

Kosher salt and freshly ground black pepper
3 lb. baby onions (such as Cipollini, white pearl, and red pearl)
2 Tbsp. olive oil
5 Tbsp. unsalted butter, divided
1/3 cup red wine vinegar
2 Tbsp. sugar
1 tsp. chopped fresh thyme

Directions

1. Step 1Bring a large pot of salted water to a boil. Add onions and cook 1 minute. Transfer to a bowl of ice water; reserve boiling water. Once cool, drain onions. Slice off root and stem ends; discard skins. Cook onions in boiling water, just until tender, 5 to 8 minutes; drain.
2. Step 2Heat oil and 3 tablespoons butter in a large skillet over medium-high heat. Add onions and cook, turning occasionally, until browned, 4 to 6 minutes. Add vinegar and sugar; reduce heat to medium and cook, stirring occasionally, until syrupy, 4 to 6 minutes. Stir in thyme and remaining 2 tablespoons butter. Season with salt and pepper.

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