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A Southwest Summer: Southwest Cider Glazed Baby Onions

A Southwest Summer: Southwest Cider Glazed Baby Onions
A Southwest Summer: Southwest Cider Glazed Baby Onions
Chef Larry Edwards/Casa de Cuisine

When it is summer in the great American Southwest, the grills and the barbecues are fired up and the food is beyond delicious. When it comes to steaks, chops and chicken, you must have a side-dish which compliments them. There may not be a better side-dish for Southwest grilled meats than Southwest Cider Glazed Baby Onions.

You can find baby onions in the produce section of all major supermarkets, sometimes they are called "Pearl Onions." They are usually sold in bags and for a little price, you get a few pounds. These little onions are not as pungent as their bigger relatives and when they are prepared the way we prepare them in this recipe, they have a nice subtle sweetness to them.

Ingredients for Southwest Cider Glazed Baby Onions (serves 4 as a side-dish):

  • 24 pearl onions, whole and unpeeled
  • 1/4 cup butter
  • 2 Tbs. sugar
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. ground white pepper


  1. Into a large saucepan of boiling water, add the onions and cook 10 minutes. Drain the onions and place them into a bowl of ice water.
  2. Remove the root end of the onions and then peel them.
  3. In a medium saute pan or skillet, melt the butter over medium heat. Add the onions and saute 5 minutes.
  4. In a small bowl, whisk together the sugar, vinegar, garlic, salt and white pepper.
  5. Increase the heat to high and pour into the pan the vinegar mixture. Cook 10 minutes.
  6. Spoon the glazed onions onto serving plates and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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