If you are looking for a side dish that is appealing in color, taste, texture and savory flavor to enhance your dinner’s main course look no further than red wine glazed pearl onions.   They pair well with a hearty prime rib with horseradish sauce and are complimented by a glass of vintage, robust red wine.

The first step in making red wine glazed pearl onions is to assemble the following ingredients; 2 tablespoons olive oil, 2 bags (1 lb each) frozen white pearl onions thawed, 1 bay leaf, 2 thyme springs plus more for garnish, 1/3 cup red wine vinegar, ½ cup dry red wine, 2 tablespoons sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper.

Once your ingredients are assembled you can begin cooking.   In a large skillet heat one tablespoon of oil over medium high heat.   Add one bag of onions, the bay leaf and one thyme sprig.   Cook the onions, stirring occasionally, until they begin to turn deep golden brown in spots.  This will take approximately 6 to 8 minutes.   Transfer the first batch of cooked onions to a bowl with a slotted spoon. 

Next repeat the cooking process with the remaining tablespoon of oil, second bag of onions and thyme sprig.   Once the second batch of onions has been cooked, return the first batch of onions to the skillet to join it.

 Then in a small bowl stir together vinegar, wine sugar and salt.  Add to onions and bring to a boil.   Reduce heat to medium-low and simmer stirring occasionally, until the liquid is the consistency of syrup.   Once the desired consistency is reached the onions can be plated, garnished with the remaining thyme sprigs and served.