Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Glazed Onions

Scott Phillips

Servings: 4

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.


  • 1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. honey
  • Pinch to tsp. cayenne
  • Kosher salt
  • 1/4 tsp. white wine vinegar; more to taste

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 150
  • Carbohydrates (g): 15
  • Fiber (g): 2
  • Protein (g): 1


  • Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.
  • Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.
  • Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)
  • Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)


Rate or Review

Reviews (1 review)

  • jng000 | 03/31/2013

    good simple side dish.. I served it with a ham. Very quick

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial