caramelized pearl onions with balsamic reduction caramelized pearl onions with balsamic reduction Israeli Kitchen Yes, there's powdered sugar in this onion side dish. And yes, it totally makes sense once you take a bite. (Photo: Sarah F. Berkowitz)

Caramelized pearl onions with balsamic reduction

These sweet baby onions will add flavor and flair to any entree.

  • Yield: Serves 4
  • Prep time: 5 minutes
  • Cook time: 15 minutes

Here’s another 5-ingredient, 5-minute wonder, but this time it’s a savory side dish to accompany your fish, meat or chicken entree. I loved watching the process of reduction happening in minutes before my eyes, and was thrilled with the end result. If you’ve never made a reduction, and you like fool-proof, fail-safe, easy dishes, this recipe’s got your name on it.

pearl onions Pearl onions are available frozen or fresh. They give off a milder flavor than larger, traditional onions. (Photo: Brent Hofacker/Shutterstock)


  • 1 12-ounce bag frozen baby (pearl) onions, partially defrosted
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 3 tablespoons powdered sugar
  • Salt and pepper, to taste


Heat oil in a frying pan. Add onions, and saute on high heat until onions start to brown. Continue cooking for another minute, browning on all sides and allowing any water to evaporate.

Add vinegar and powdered sugar and stir. Bring to a boil, and continue cooking until sauce is thick and sticky (5-10 minutes). Turn off heat, add a dash of salt and pepper, and toss to coat evenly.

Serve as a sweet and savory accompaniment to salmon, meat or chicken.

Adapted from a recipe in Bon Appetit, February 2003.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen