Sweet Sour Onions
Transform your meals with the irresistible charm of Sweet Sour Onions—a perfect balance of caramelized sweetness and tangy balsamic glaze. Featuring tender pearl onions, this recipe combines simple pantry staples like olive oil, butter, and sugar to create a glossy, flavor-packed side dish that’s as versatile as it is delicious. Blanched and sautéed to golden perfection, the onions are layered with subtle notes of rich vinegar, kissed with a hint of parsley for a fresh finish. Ready in just 35 minutes, this crowd-pleasing dish is ideal as a topping for grilled meats, a vibrant addition to salads, or a standout partner to roasted vegetables. Perfect for weeknight dinners or holiday gatherings, Sweet Sour Onions add a gourmet twist to any table.
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Recipe Information
Ingredients
- 500 grams Pearl onions
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Granulated sugar
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 125 milliliters Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Bring a pot of water to boil. Add the pearl onions and blanch them for 2 minutes.
Drain the onions and transfer them to a bowl of ice water to cool. Once cool, peel the skins off by pinching the root ends; the skins should slip off easily.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and sizzling.
Add the peeled onions to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to turn golden brown.
Sprinkle the sugar over the onions and stir well to coat. Cook for 2 minutes, allowing the sugar to caramelize slightly.
Pour in the balsamic vinegar and stir again to combine. Let it simmer for 1 minute for the flavors to meld.
Season with salt and black pepper, then add the water to the skillet. Stir to deglaze the pan, loosening any caramelized bits from the bottom.
Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, stirring occasionally, until the onions are tender and the liquid has reduced to a syrupy glaze.
Taste and adjust seasoning if necessary. Optional: Garnish with chopped fresh parsley before serving.
Serve warm as a side dish or topping for meats, salads, or roasted vegetables.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 47.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 815 mg | 17% | |
*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.
