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 — these onions might just steal the spotlight at your next dinner.
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.
These roasted pearl onions
Slightly caramelized, with tangy sherry and sweet honey melding together to form a glaze…they are the perfect side dish to just about anything.
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, there is no chopping, and then you just bake until golden brown.
Why you should try this recipe
EASY: These pearl onions are an easy side dish that allows you to focus your energy on other things. It’s a set it and forget it type of recipe.
MAKE-AHEAD: You can roast the pearl onions ahead of time and store them in the refrigerator for a day.
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 vegetarian night also! They go with everything!
I hope you make this recipe. I think you’ll love it!
What you’ll need for this recipe
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down 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.
Ingredients
- Frozen or fresh pearl onions
- Dry sherry: This is NOT the same as sherry cooking wine.
- Honey
- Apple cider vinegar
- Salt and pepper
How to make roasted pearl onions
- MAKE THE GLAZE: Mix about 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 F for about an hour or until the onions are golden brown. Stir occasionally and if they start sticking to the bottom or dry out just add a splash or two of red wine.
Update Notes: This post was originally published November 11, 2011, and on November 8, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Roasted Pearl Onions
Ingredients
- 2 lbs. frozen or fresh pearl onions, thawed (if using fresh then you have to peel and cook for 3 minutes)
- ¾ cup dry sherry
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400. Combine sherry, honey, vinegar, salt and pepper and whisk until blended.
- Spray 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.
- 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.
Video
Nutrition
Tips for your pearl onions
- Use a baking dish that’s slightly larger than a 9×13 or either use 2 dishes. Don’t crowd the onions or they won’t roast they will steam.
- If you really want to use fresh pearl onions, soak them in hot water for about five minutes, then immediately plunge 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.
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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!