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Balsamic Glazed Pearl Onions

Balzamic Glazed Pearl Onions

  • Author: Kristin Guy
  • Total Time: 38 minutes
  • Yield: 1 jar 1x


Balsamic glazed pearl onions are a great addition to your next cocktail creation, and works just as well as a delicious accoutrement on a cheese board.


Units Scale
  • 1 cup assorted pearl onions (white, yellow and/or red)
  • 2 tablespoons olive oil
  • 1 cup balsamic vinegar
  • 1/2 cup water


  1. Boil the Onions: Begin by boiling the pearl onions. Fill a pot with water and bring it to a boil. Once the water is boiling, add the pearl onions and let them boil for 3 minutes.
  2. Ice Bath: After boiling, remove the onions with a slotted spoon and immediately submerge them into a bowl of ice water. This will stop the cooking process and cool the onions down, making them easier to peel.
  3. Peel the Onions: Once the onions are cool to the touch, peel off their skins.
  4. Sauté the Onions: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the peeled onions and sauté them until they are slightly golden. This should take about 5 minutes.
  5. Add Balsamic and Water: Pour the balsamic vinegar and water into the pan with the onions. Reduce the heat to low and let the onions simmer for 15 minutes. This will allow the onions to absorb the flavors of the balsamic and soften further.


Store: After the onions have finished simmering, place them along with any remaining liquid into a clean, sealable jar. Store the jar in the refrigerator. The onions will keep for up to 1 week.

Notes: These balsamic glazed pearl onions are a great addition to any dish. They can be served as a side, added to salads, or used as a garnish for cocktails or cheese boards. The leftover balsamic glaze in the jar can also be used as a dressing or sauce.

  • Prep Time: 15 mins
  • Cook Time: 23 mins
  • Category: Pickles
  • Method: Glazing
  • Cuisine: American

Keywords: pickles, pearl onions, party food, finger food, onions, homemade pickles, cheese board, accoutrements, balsamico, balsamic, glaze

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