Pan-Roasted Balsamic Onions Recipe

Name: Pan-Roasted Balsamic Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces white pearl onions; 10 ounces red pearl onions; 10 ounces cipollini; 5 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 2 1/4 pounds leeks, white and pale-green parts only, halved lengthwise and rinsed well; 1 cup homemade or low-sodium store-bought chicken stock; 1/4 cup balsamic vinegar; 2 tablespoons unsalted butter; 1/2 teaspoon fresh thyme leaves

Servings: persons

1
Bring a medium saucepan of water to a boil.
2
Add onions and cipollini, and boil 1 minute.
3
Drain.
4
Let stand until cool enough to handle.
5
Peel, leaving root and stem ends intact.
6
Transfer to a large bowl.
7
Add 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss.
8
Toss leeks in a bowl with 1 tablespoon oil and 1/2 teaspoon salt.
9
Heat 1 tablespoon oil in a large skillet over medium-high heat.
10
Add leeks; cook, stirring occasionally, until slightly tender and lightly browned, about 5 minutes.
11
Transfer to a plate.
12
Add remaining tablespoon oil and the onion mixture to skillet.
13
Cook, stirring occasionally, until browned, 5 to 7 minutes.
14
Reduce heat to medium-low.
15
Add stock, vinegar, and leeks; cover, and cook, stirring occasionally, until onions are tender, about 30 minutes.
16
Uncover; add butter.
17
Raise heat to high.
18
Cook, shaking skillet occasionally, until liquid reduces to a glaze and coats onions, 4 to 5 minutes.
19
Transfer to a serving dish.
20
Sprinkle with thyme, and season with salt and pepper.
21
Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300F oven to serve.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces white pearl onions, 10 ounces red pearl onions, 10 ounces cipollini, 5 tablespoons extra-virgin olive oil, and more.

Yes, Pan-Roasted Balsamic Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Balsamic Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions