These pearl onions are a delicious accompaniment to so many of the Thanksgiving sides, and it seems I find a way to work them into our holiday menu each year.
Sometimes glazed alongside Brussel sprouts, and sometimes on their own as in the photo above. White, yellow, or purple pearl onions separately or in combination all make for a colorful addition to the table.
They can be prepared ahead and quickly reheated in a frypan before serving. Easy Peasy! Here’s the recipe…
Sugar-Glazed Onions (serves 8 to 10)
3 pounds, pearl onions, peeled (I have also used the larger creaming onions).
½ cup butter
2 tablespoons sugar
Kosher salt to taste
Cover onions with boiling water and simmer until tenderfoot still firm, 5 to 6 minutes (or longer depending on size).
Drain.
In a skillet, heat the butter and stir in the sugar.
Add onions and stir constantly over medium heat until golden brown and glazed. Season with salt.