Roasted pearl onions are a classic side dish that’s easy to make and big on flavor. A quick roast in the oven turns these little onions into sweet, golden bites that pair perfectly with almost anything. Their caramelized edges and tender centers will have everyone coming back for seconds.
Tried them…OMGoodness!
SHAWN
My friend Ashley made these roasted pearl onions years ago at a dinner party and shared the recipe with me. Everyone at the party ate these onions until we were scraping the bits off the bottom of the bowl — they were that tasty.
Testing results for roasted pearl onions
- We’ve tested this recipe with fresh pearl onions that were blanched and peeled, and cannot tell a difference between those and frozen pearl onions that some other poor soul peeled. Go with frozen.
- There is no good substitute for the dry sherry in this recipe. It has such a unique flavor and makes the glaze so tasty. The alcohol cooks off, leaving you with a tangy, sweet glaze that perfectly complements the onions.
Our family loves these roasted pearl onions as an addition to our Thanksgiving menu, and they are probably the easiest thing on my list to make. The sauce comes together in about 10 minutes, and then you just roast the onions until golden brown.
MAKE-AHEAD: You can roast the pearl onions ahead of time and store them in the refrigerator for a day. Reheat slowly in the oven.
What to serve with roasted pearl onions
I think these onions go well with so many things. I always make them at Thanksgiving because they are perfect with roasted turkey and my orange bourbon baked ham. They are also a great side for any pot roast of beef, pork roast, or oven-roasted chicken. And consider them for a vegetarian night also! They go with everything!
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
I tried using fresh pearl onions the first time I made these. Blanch and peel…let me tell you, I’d rather have a root canal. Now I buy the frozen bags of already peeled pearl onions and have had nary a complaint from any guest.
Frozen or fresh pearl onions: As stated, we recommend and use frozen, peeled pearl onions.
Dry sherry: This is NOT the same as sherry cooking wine.
How to make roasted pearl onions
- MAKE THE GLAZE: Mix dry sherry with honey and splash in a tablespoon of apple cider vinegar. Add salt and freshly ground black pepper.
- ADD ONIONS: Add onions to one large or two 9×13-inch lightly greased baking dishes and pour the sherry mixture over the onions.
- BAKE: Bake at 400 degrees F for about 1 hour, or until the onions are golden brown. Stir occasionally, and if they start sticking to the bottom or dry out, add a splash or two of red wine.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Roasted Pearl Onions Recipe
Ingredients
- ¾ cup dry sherry
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 lbs. frozen or fresh pearl onions, thawed (if using fresh then you have to peel and cook for 3 minutes)
Instructions
- Preheat oven to 400 degrees F. Combine 3/4 cup dry sherry, 1/4 cup honey, 1 tablespoon apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and whisk until blended.
- Spray an extra-large baking dish or two 9×13-inch dishes with cooking spray and pour in the onions. Pour the sauce over the onions and stir gently to mix. (You can make ahead to this point and store the dish in the refrigerator until ready to roast and serve).
- Bake for 1 hour and 15 minutes or until golden brown, stirring occasionally. If onions start to dry out, add a splash or two of red wine or balsamic vinegar.
Video
Notes
Nutrition
Questions and tips
Storage
Store any leftover pearl onions in an airtight container in the refrigerator for up to two days. To reheat, allow the dish to come to room temperature, and heat slowly in the oven at 350 degrees F. Add more liquid if needed (red wine, a little more sherry, or balsamic vinegar.)
The onions need to be spread out so they roast, not just steam. We have a larger Pyrex dish that is more than 9×13 inches, which works great. Alternatively, you can use two smaller dishes.
If you really want to use fresh pearl onions, soak them in hot water for about five minutes, then immediately plunge them into ice water. Then drain and peel. If you cut the root end of the onion and squeeze the opposite end, it should pop right out of the skin.
Is there something I can use in place of dry sherry?
Maybe a dry white wine but the sherry has a pretty unique flavor, which is what really makes this recipe. The alcohol cooks off.
It is the flavor we find offensive, not the alcohol which wine would have also.
Oh, I see. You could probably just substitute chicken stock but the flavor of the sherry is really what makes this dish.
Tried them…OMGoodness!
I absolutely have to make these!