Caramelized Pearl Onions

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Pearl onions with a caramel and olive oil glaze and a hint of rosemary. A wonderful little side dish.


  • 10oz / 300g peeled (raw) pearl onions
  • 2 tbsp granulated sugar
  • 2 tbsp olive oil
  • ¼ tsp salt
  • 2 tbsp white wine
  • freshly ground pepper (to taste)
  • pinch of dried rosemary


  1. Heat oil, sugar and rosemary in a heavy saucepan over medium-high heat. Stir frequently until the sugar is nicely browned (light coffee color).
  2. Add pearl onions and stir until well coated.
  3. Add white wine and a generous amount of ground black pepper (to taste). Cover, reduce heat and cook until the onions are soft and almost done.
  4. Take off lid and boil off remaining liquid.


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