Pearl Onions with Dried Cherries
Elevate your side dish game with this elegant recipe for *Pearl Onions with Dried Cherries*. Perfectly caramelized pearl onions are simmered in a luscious blend of butter, brown sugar, and tangy balsamic vinegar, then paired with plump, sweet dried cherries for a delightful contrast of flavors. A splash of broth ties it all together, creating a silky glaze that clings to every bite. This dish is as visually stunning as it is delicious, with hints of golden caramel and deep red cherries. Finished with a sprinkle of fresh thyme for a touch of herbal brightness, this versatile dish is ideal for holiday gatherings or a sophisticated weeknight upgrade. Quick to prepare in just 40 minutes and easily customizable with chicken or vegetable broth, it’s an elegant, crowd-pleasing side that pairs beautifully with roasted meats, poultry, or vegetarian main courses.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 450 grams Pearl onions
- 2 tablespoons Butter
- 1 tablespoon Brown sugar
- 2 tablespoons Balsamic vinegar
- 120 milliliters Chicken or vegetable broth
- 70 grams Dried cherries
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh thyme (optional, for garnish)
Instructions
Fill a large saucepan with water and bring it to a boil. Add the pearl onions and blanch for 2 minutes, then drain and rinse under cold water to cool them down.
Trim the root ends of the blanched pearl onions and carefully peel off the outer skins. Set the peeled onions aside.
In a large skillet, melt the butter over medium heat. Once melted, add the brown sugar and stir until dissolved, about 1 minute.
Add the peeled pearl onions to the skillet and cook for 5 minutes, stirring occasionally, until they start to caramelize and develop a light golden color.
Pour in the balsamic vinegar and stir to coat the onions evenly. Cook for another 2 minutes, letting the vinegar reduce slightly.
Add the chicken or vegetable broth to the skillet, followed by the dried cherries. Season with salt and black pepper, and stir well.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 10–15 minutes, or until the onions are tender and the liquid has slightly thickened into a glaze.
Remove the skillet from the heat and transfer the dish to a serving platter. Garnish with fresh thyme, if desired, and serve warm.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 22.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
