Creamed pearl onions have long been a staple Thanksgiving side dish, but this lighter, sweet-and-savory cipollini onion recipe may send that traditional recipe to the back of your file for good. For a fruity (and gluten-free) twist, use your favorite hard cider instead of beer.

Lia Huber
Source: EatingWell Magazine, November/December 2015


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add onions and cook for 1 minute. Drain. Peel and trim the root end, if necessary, but leave the onions whole.

  • Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add the onions and cook, stirring often, until browned in spots, 5 to 7 minutes. Sprinkle with salt and pepper. Stir in beer (or hard cider), brown sugar and thyme; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.

  • Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, spooning the sauce over the onions frequently, until the sauce has thickened to a light syrup, 8 to 10 minutes. Remove thyme sprigs before serving.


Make Ahead Tip: Peel onions (Step 1), cover and refrigerate for up to 2 days and/or prepare through Step 3, cover and refrigerate for up to 2 days; reheat just before serving.

Nutrition Facts

80.9 calories; protein 1g 2% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 5.4g; fat 3.4g 5% DV; saturated fat 1g 5% DV; cholesterol 2.5mg 1% DV; vitamin a iu 31.6IU 1% DV; vitamin c 5.6mg 9% DV; folate 16.1mcg 4% DV; calcium 21.2mg 2% DV; iron 0.2mg 1% DV; magnesium 9.7mg 3% DV; potassium 122.7mg 3% DV; sodium 101.8mg 4% DV; thiaminmg 4% DV; added sugar 2g.

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Rating: 4 stars
Sweet and delicate Went so well with salmon and greens Pros: Easy to make Cons: Watch that the beer doesnt burn mine evaporated quicker than expected Read More