Roasted Pearl Onions

4.80 from 5 votes

Roasted pearl onions are gently tossed with butter, fresh thyme, and a touch of honey, then oven-roasted until tender and lightly browned to bring out their natural sweetness.

Prep Time30

Cook Time25

Total Time55

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

2 lbs pearl onions fresh or frozen (see notes)
2 tablespoons fresh thyme leaves or more to taste
6 tablespoons butter melted
1-1/2 tablespoon honey
Salt and freshly ground pepper

Instructions

Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
Follow the instructions in the notes below to peel the pearl onions. Transfer them to a large bowl, add the thyme leaves, drizzle with the melted butter and honey, season generously with salt and freshly ground pepper, and toss until evenly coated.
Spread the onions in a single layer on the prepared baking sheet, spacing them slightly so they roast rather than steam.
Roast until the onions are tender and lightly caramelized, stirring once halfway through, 18 to 22 minutes. The onions should be easily pierced with a knife and show light browning around the edges.
Transfer to a serving bowl and serve warm.

Notes

How to peel fresh pearl onions:

To peel fresh pearl onions, simmer them in boiling water for 3 to 4 minutes, then immediately plunge them into an ice bath for 2 minutes to stop the cooking. Once drained, use kitchen shears to trim off the root ends; then, gently squeeze each onion from the stem end to slip it out of its skin.

Using frozen pearl onions:

You can use frozen pearl onions for this recipe, but the cooking method needs to be adjusted to account for their higher moisture content.

Defrost the onions overnight in the refrigerator. Use a kitchen towel to gently squeeze out as much excess moisture as possible, then pat them dry with paper towels. Toss the onions with a small amount of neutral oil and a pinch of salt.

Preheat your baking sheet in a 425°F oven. Don't use parchment paper; it traps moisture and will cause the onions to steam. For easy cleanup, line the pan with aluminum foil and a light coating of nonstick spray.

Spread the onions on the hot baking sheet. Roast until they begin to release moisture and take on a little color (about 10 to 12 minutes).

Remove from the oven, add the melted butter, honey, and thyme, and toss to coat. Return to the oven and roast until tender and lightly caramelized, 5 to 7 minutes more. Toss once more and serve.

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