Braised Pearl Onions

I love onions. I like them raw with Barbecue, in salads and sandwiches. If they are wild onions I simply eat them the way the are. I like sautéed onions, caramelized onions, French Onion Soup. I love onions. So does my Dad.

Years ago, when I was much younger and thinner, I fixed Thanksgiving dinner for the family. My Mom and Dad, Aunt, and younger brother would join us for Thanksgiving. Because my Aunt and Dad had certain heart problems and maintained strict diets, I always tried to make something they could eat and enjoy. Then I remembered how much Dad loved onions. It’s when I decided braised onions would be the perfect side for Thanksgiving dinner. I have made them ever since and not necessarily for Holiday meals. They are not only delicious, but they are relatively easy to make and don’t require a whole lot of fussin’ over.


  • 1 Qt pearl onions, peeled, bottoms lightly trimmed so as not to separate
  • 1 Tsp sugar
  • 1 Qt rich chicken stock (preferably homemade)
  • 1/2 cup dry white wine
  • 2 Tbsp butter
  • 1 Tbsp flour
  • 1 Tbsp chopped Parsley
  • Salt & Pepper to taste


Take 1 Tbsp butter and leave it out to soften.

In the meantime, melt 1 Tbsp butter in a medium size sauce pan. When the butter is hot, add the pearl onions and stir on high heat for roughly 2 minutes. Add 1 Tbsp sugar and continue to cook on high heat for another minute. Reduce heat, add 1 pt of rich chicken stock, 1/2 cup dry white wine, partially cover and let the onions slowly simmer for approximately 1 hour. Add broth as needed keeping the onions halfway submerged in the chicken broth, stirring occasionally.

While the onions are simmering, take the 1 Tbsp soften butter and combine with the 1 Tbsp flour to make a paste. (When I was cooking for my Dad and Aunt i used corn starch as the thickening agent)

After 1 hour, you should have roughly 1 pt of liquid left in the sauce pan. Add 1/2 of the butter flour paste to thicken the broth and allow the flour to cook out and thicken. Use more of the paste to thicken if needed. If you didn’t have 1 pt of braising liquid, add a little water. When thickened, season with salt and pepper to taste, pour in a serving dish, top with the chopped parsley and serve. This is a beautiful accompaniment with chicken, turkey, pork, veal, and beef. I hope you like it.

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