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Carrots and Pearl Onions


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  • 3 cups water
  • ½ pound fresh pearl onions
  • 1 T butter
  • 1 ½ tsp sugar, divided
  • 1 pound carrots cut into ¼ inch slices
  • 6 bacon strips, cooked and crumbled
  • ½ cup chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper



Step 1

In a large saucepan, bring water to a boil. Add onions, boil for 3 minutes. Drain and rinse in cold water; peel. In the same pan, cook onions in butter and ¾ tsp sugar over medium heat until golden brown, stirring frequently. Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and let simmer for 8-10 minutes or until carrots are tender. Uncover; return to boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with slotted spoon.

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