Glazed Pearl Onions with Bacon
Tender pearl onions simmered in a sweet balsamic glaze, topped with crispy bacon. This quick, fiber-rich side dish adds a flavorful touch to any meal and pairs beautifully with roasts, chicken, or vegetarian mains.
Equipment
- Skillet (1, medium)
- Saucepan (1, medium)
- Cutting board (1)
- Knife (1)
- Paper towels (for draining bacon)
- Bowl (1, for ice water)
- Spoon or spatula (1)
Ingredients
- 4 slices bacon cut into thin strips
- 1 tbsp butter
- 2 lbs fresh white pearl onions or 29 oz frozen, thawed and drained
- 2 tbsp sugar
- ⅓ cup balsamic vinegar
- ¼ cup water
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Prepare the Bacon: Start by slicing 4 strips of bacon into thin, uniform pieces.Place them in a cold skillet over medium heat and slowly render the fat. Cook the bacon until it turns golden brown and crispy, releasing its rich smoky flavor. Use a slotted spoon to transfer the cooked bacon onto a plate lined with paper towels, allowing excess grease to drain. Keep the bacon fat in the skillet, as it will form the flavorful base for cooking the onions.
- Prep the Pearl Onions: If using fresh white pearl onions, trim off the root ends carefully without cutting through the bulb. Bring a medium saucepan of water to a rolling boil. Add the onions and blanch them for 1 to 2 minutes. This loosens the skins, making them easy to peel. Immediately transfer the blanched onions into a bowl of ice water to stop the cooking process. Once cooled, pinch the stem end of each onion; the outer skin should pop off effortlessly. If using frozen pearl onions, simply thaw them completely and drain any excess water before cooking.
- Heat the Cooking Base: In the skillet with the reserved bacon fat, add 1 tablespoon of butter. Heat over medium-low heat until the butter melts and combines with the bacon fat, creating a rich, aromatic cooking base. The combination of bacon fat and butter adds both depth of flavor and a silky texture to the onions.
- Cook the Onions: Add the prepared pearl onions to the skillet. Stir gently to coat them evenly in the bacon fat and butter mixture. Reduce the heat to medium-low and cook the onions slowly for about 20 minutes. Stir occasionally or gently shake the skillet back and forth to ensure the onions brown evenly without breaking apart. This slow cooking process caramelizes the onions naturally, enhancing their sweetness and tenderness.
- Add Sweetness with Sugar: Sprinkle 2 tablespoons of sugar evenly over the onions. Continue cooking for another 2 minutes, stirring gently. The sugar will dissolve and start to create a lightly caramelized glaze around each onion, adding a balanced sweetness that complements the savory bacon.
- Incorporate Balsamic Vinegar and Water: Pour 1/3 cup of balsamic vinegar and 1/4 cup of water into the skillet. Stir the onions carefully to coat them in the liquid, ensuring each one is covered in the tangy-sweet glaze. Reduce the heat to low, cover the skillet with a lid, and let the onions simmer gently for 25 minutes. This slow simmer allows the flavors to meld together beautifully, softening the onions while thickening the glaze into a rich, glossy sauce.
- Add Crispy Bacon and Seasoning: Once the onions are tender and the glaze has thickened, stir in the reserved crispy bacon pieces. Sprinkle 1/2 teaspoon of black pepper over the onions and mix gently. The bacon adds a smoky crunch and umami flavor that perfectly contrasts the sweet glaze, creating a harmonious balance of taste and texture.
- Garnish and Serve: Transfer the glazed onions to a serving dish. Sprinkle 2 tablespoons of freshly chopped parsley over the top for a burst of color and a hint of fresh, herbal flavor. Serve immediately while warm as a delightful side dish that pairs beautifully with roasted meats, poultry, or even a vegetarian main.
- Storage Tips (Optional): If you have leftovers, allow them to cool completely and store in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat to preserve the glaze and maintain the tender texture of the onions.
Notes
- Fresh pearl onions give the best flavor, but frozen ones work well when time is short.
- Always blanch fresh onions before peeling—this makes skin removal effortless.
- Cooking the onions slowly is key to achieving tender, sweet results without burning.
- Balsamic vinegar adds depth and tang; for a milder flavor, reduce it slightly with extra water.
- Crispy bacon adds texture—reserve some pieces to sprinkle just before serving.
- For a vegetarian option, omit the bacon and use olive oil instead of bacon fat.
- Garnishing with fresh parsley brightens the dish both visually and in flavor.
- The dish can be made ahead and gently reheated, making it perfect for holidays.
