Best Sweet-and-Sour Onions Recipe

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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Yields: 8 serving(s)

Prep Time: 45 mins

Total Time: 1 hr

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

Directions

• 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. 
• 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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