Description

This recipe transforms humble pearled onions into a gourmet side dish with a smoky pomegranate glaze and a vibrant mint-pistachio gremolata, perfect for making weeknight meals feel special. It features caramelized onions that are sweet, savory, and visually appealing.

Ingredients

Scale

900 g (2 lb) small pearled onions (If fresh aren’t available, pre-peeled frozen pearled onions work wonderfully)
15 ml (1 tbsp) olive oil (Provides a rich base for sauteing and building flavor)
120 ml (0.5 cup) vegetable stock (Creates a savory liquid to simmer the onions in; choose a low-sodium vegetable broth for a healthier option)
60 ml (0.25 cup) pomegranate molasses (Infuses a unique sweet, tangy, and deeply fruity glaze)
30 g (2 tbsp) light brown sugar, packed (Balances the acidity of the molasses and encourages caramelization; maple syrup or honey are great natural sweetener alternatives)
5 g (1 tsp) smoked paprika (Adds a warm, earthy smokiness that defines this pearled onion recipe)
2.5 ml (0.5 tsp) finely grated orange zest (Lifts all the flavors with a bright, citrusy aroma)
2.5 ml (0.5 tsp) fine sea salt (Enhances the natural sweetness and savory notes)
1 ml (0.25 tsp) freshly ground black pepper (Adds a subtle warmth and a touch of spice)
30 g (0.25 cup) raw shelled pistachios (For the vibrant, crunchy gremolata topping)
15 g (0.5 cup) fresh mint leaves, finely chopped (Brings fresh, aromatic brightness to the gremolata, complementing the rich onions)

Instructions

Prep Pearled Onions: Blanch pearled onions in boiling water for 2 minutes, then immediately transfer to an ice bath to cool. Drain, then peel and trim the onions.
Saute Onions: Heat olive oil in a large skillet over medium heat. Add peeled pearled onions and saute for 5-7 minutes until lightly golden-brown and sweet-smelling (add a splash of stock if sticking).
Deglaze and Simmer: Pour in vegetable stock and pomegranate molasses. Stir in brown sugar, smoked paprika, orange zest, sea salt, and black pepper. Bring to a gentle simmer.
Glaze Onions: Reduce heat to low, cover, and cook for 15-20 minutes until onions are tender. Remove lid, increase heat to medium-low, and simmer, stirring frequently for 5-10 minutes, until liquid reduces to a glossy glaze.
Prepare Gremolata: While onions simmer, toast pistachios in a dry skillet over medium-low heat for 3-5 minutes until fragrant. Cool slightly, then coarsely chop. Combine chopped pistachios and finely chopped fresh mint leaves in a small bowl.
Serve Dish: Arrange glazed pearled onions on a serving plate. Generously scatter the mint and pistachio gremolata over the onions.

Notes

This recipe can be made ahead; blanching and peeling onions can be done on a Sunday for quicker weeknight assembly. Maple syrup or honey can be used instead of brown sugar, and low-sodium vegetable broth is a healthier stock option.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Stovetop Glazing
Cuisine: General

Nutrition

Serving Size: 0.75 cup (150 g)
Calories: 140 calories
Sugar: 13 g
Sodium: 200 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: easy side dish, pearled onions, pomegranate glaze, gremolata, weeknight meal, vegetarian, caramelized, mint, pistachios, smoky