Glazed Pearl Onions With Raisins And Almonds

Vicki Butts (lazyme)


I serve this for the big holiday meals. My family really likes them. I usually cheat and use frozen pearl onions rather than spend the time messing with fresh onions.

From Stop and Smell the Rosemary by Junior League of Houston (1996).


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 2 lb
    pearl onions
  • 1 c
    dry sherry
  • 1/2 c
  • 1/4 c
  • 1/4 c
  • 2 Tbsp
  • 1 tsp
    fresh thyme, minced
  • 2/3 c
    slivered almonds, toasted
  • 4 tsp
    sherry or red wine vinegar

How to Make Glazed Pearl Onions With Raisins And Almonds


  1. Bring pot of salted water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
  2. Combine pearl onions, sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing). Stir Almonds and sherry wine vinegar into onions. Add a few teaspoonfuls of water if mixture is too dry. Serve warm.

Printable Recipe Card

About Glazed Pearl Onions With Raisins And Almonds

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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