Carrots & Pearl Onions

“Every year I make carrots and pearl onions to go with my Corned Beef and Cabbage on St. Patrick’s Day. I usually just boil them in the corned beef broth, but I found this recipe that is really nice. Use fresh lemon thyme if you grow it in your garden.” – April Ferre

Carrots & Pearl Onions

Course: Side Dishes – Vegetables
Cuisine: Irish


  • 1/2 Pound Fresh Pearl Onions
  • 1 Tablespoon Butter
  • 1 1/2 Teaspoons Sugar Divided
  • 1 Pound Carrots Sliced
  • 1/2 Cup Chicken Broth
  • 1 Bay Leaf
  • 1 Tablespoon Minced Fresh Thyme (Or 1 Teaspoon Dried)
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper


  • Bring water to a boil in a medium saucepan. Add pearl onions and boil 3 minutes. Drain and rinse in cold water. Peel onions.
  • In the same pan, add butter over medium heat. When butter is melted, stir in 3/4 teaspoon sugar. Add the onions and cook until golden brown, stirring often.
  • Add chicken broth, bay leaf, thyme, salt, pepper and then remaining sugar. Mix well. Add carrots and carefully mix again, taking care not to break up the onions.
  • Bring to a boil, then reduce heat, cover and simmer for about 6 minutes or until carrots are tender.
  • Remove from heat and take out bay leaf. Serve with a slotted spoon.

2023 Adapted Recipe – April Ferre – Adapted from Taste of Home