Make Ahead Brown Sugar Glazed Onions

October 11, 2018

Make Ahead Brown Sugar Glazed Onions


Brown Sugar Glazed Onions, are a unique side dish for your holiday meals.  Thanksgiving, Christmas and Easter all come to mind, but they would be excellent with any Beef or Chicken Roast.  Normally people think of creamed onions, but I like to make something a little less rich, with a bit of tang to it, to cut through some of the already super rich dishes we make for the Holidays.  Pearl Onions,  cooked in butter, stock and Thyme coated with a delicious brown sugar and apple cider glaze.  Honestly, how can you not want to eat these?


Brown Sugar Glazed Onions
Brown Sugar Glazed Onions

Now I’m not going to lie, using fresh pearl onions, instead of the frozen onions, is a little  more fussy and time consuming as you have to peel the onions.  In my opinion it’s worth the extra effort, and because these can be made up to 3 days ahead of time, it  isn’t a big inconvenience.  You decide, I’m not judging and I certainly won’t tell!   Instructions for  making peeling the onions a little easier are included in the recipe.  So keep reading, and cook these for your next big family Holiday Meal.

While we’re on the subject of Thanksgiving side dishes, I highly recommend you try my Instant Pot Southern Dressing.  It’s another dish you can make ahead, saving time and reducing stress on the big day.

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Brown Sugar Glazed Onions

Make Ahead Brown Sugar Glazed Onions

Brown Sugar Glazed onions are sweet and savoury. They make an excellent and different Thanksgiving Side Dish #loveonaplate #onions #thanksgivingrecipe #thanksgiving
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Course: Side Dish
Cuisine: Make Ahead
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 cups
Author: loveonaplate


  • 2 cups pearl onions fresh peeled or frozen
  • 1/4 cup salted butter
  • 2 sprigs fresh thyme
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar
  • 3 Tbsp apple cider vinegar


  • In a medium skillet, melt butter over medium low heat until it just sizzles.  Pour in onions, add thyme and saute about 4-5 minutes until they begin to brown.  Add chicken stock and let simmer until reduced about half.  It should be a bit syrupy.
  • Add brown sugar, and apple cider. stir and mix to coat well.  Pour into small casserole dish and serve immediately, or cover with foil and set aside for later.
  • To reheat place in a 350 oven, covered with foil for about 20-25 minutes.


To peel fresh pearl onions, trim off root end and place onions in a large heat proof mixing bowl.   Bring enough water to cover onions to a boil.   Pour over onions, and let blanch for about 30 seconds, using a slotted spoon transfer onions to a bowl filled with ice.
With you fingers, pinch the root end of the onion, which should slip off the outer peel.  If not, use a paring knife to remove.



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