Recipe courtesy of The Fabulous Beekman Boys

Sweet and Sour Pearl Onions

The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 8 servings
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1 1/2 pounds pearl onions

2 tablespoons extra-virgin olive oil

1/2 cup chicken broth

1/4 cup cider vinegar

3 tablespoons sugar

2 tablespoons plump golden raisins, optional

1/2 teaspoon coarse salt


  1. Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel. 
  2. Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

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