Little Glazed Onions

Little Glazed Onions
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 3/4 pounds pearl or small boiling onions, unpeeled but root ends trimmed
  • Ice water
  • 1 cup dry white wine
  • 1/2 cup apple jelly
  • 2 tablespoons butter
  • 3 small sprigs rosemary
  • Salt and pepper


In a large pot of boiling water, blanch the onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze the onions from the root end until they pop out of their skins; discard the skins.

In a skillet big enough to hold the onions in a single layer, combine the onions, wine, jelly, butter, rosemary, 1/2 tsp. salt and 1/8 tsp. pepper. Bring to a boil over medium heat and cook, stirring occasionally, until the liquid is reduced to a glaze and the onions are tender and coated, about 25 minutes.