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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.

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

about 1/4 cup
81 calories; protein 1g; carbohydrates 10.4g; dietary fiber 1.3g; sugars 5.4g; fat 3.4g; saturated fat 1g; cholesterol 2.5mg; vitamin a iu 31.6IU; vitamin c 5.6mg; folate 16.1mcg; calcium 21.2mg; iron 0.2mg; magnesium 9.7mg; potassium 122.7mg; sodium 101.8mg; added sugar 2g.

1 1/2 vegetable, 1/2 fat