Braised Chestnuts and Pearl Onions are a beautiful blend of ingredients including red wine, fresh herbs and pecans. Thanksgiving chestnut side dish recipes are truly something special! 
Inspiration
One of my most cherished food memories is when I’d open the front door to my house and immediately take in the incredible aroma of my mom sautéing onions.
Seems like she was always sautéing onions. They would go in almost everything she cooked. They still do.
I think memories like this are why I’ve always loved cooking so much, and why Thanksgiving is my favorite holiday.
I just adore it, and I seem to talk about it often on Cooking On The Weekends because there are so many memories around it. From the guests who would come and how the table was set, to the roaring fire in the fireplace and the family dog roaming around looking for scraps.
So like my mom, I always love having onions on the stove, and pearl onions are no exception.
One of my favorite Thanksgiving chestnut side dish recipes is Braised Chestnuts and Pearl Onions. It’s full of deep, rich, delicious flavors — it’s absolutely perfect next to slices of turkey on your plate!
What’s in Braised Chestnuts and Pearl Onions
- butter
- roasted, peeled whole chestnuts
- red pearl onions
- red wine
- chicken stock
- fresh thyme
- balsamic vinegar
- pecans
Can you even imagine how delicious this combination of ingredients is?
Can you make this recipe ahead?
Yes! You can make this up to two days ahead of time and warm it on the stove before serving.
You can learn how to easily peel pearl onions here.
What are your favorite food memories from this food filled holiday? Tell me in the comments — I’d really love to know. Maybe these braised chestnuts will become one of them. You never know. 🙂
Love chestnuts? You’ll love these recipes, too:
Cream of Chestnut Potato Soup
Chestnut Chocolate Chip Cookies {Gluten-Free Recipe}
Braised Chestnuts and Pearl Onions are a beautiful blend of ingredients including red wine, fresh herbs and pecans. Thanksgiving chestnut side dish recipes are truly something special!
*Please read the notes below the recipe before you begin!
- 4 tablespoons unsalted butter, divided
- 3/4 pound roasted and peeled chestnuts (click here for how to roast and peel chestnuts)
- 1 pound red pearl onions, peeled
- 2 teaspoons fresh thyme, finely chopped
- 3/4 cup chicken stock
- 1/2 cup red wine
- 1 tablespoon balsamic vinegar
- 1/4 cup roasted pecans, roughly chopped
- 1 teaspoon granulated sugar
- salt and freshly ground black paper to taste
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Add 1 tablespoon of the butter to a large oven proof pot fitted with a lid (a Dutch oven is perfect). Over medium heat, melt the butter to coat the bottom of the pot.
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Over medium-high heat, add the roasted, peeled chestnuts and sauté them until they are golden brown, about 5 minutes.
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Add the peeled pearl onions and stir to combine. Sauté for another 5 minutes or so, until the onions are slightly tender and golden brown.
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Add the thyme, chicken stock, and red wine and bring to a boil. Then turn the heat to low, cover the pot, and simmer for 10 minutes.
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Remove the lid, and turn the heat to medium-low. Cook to reduce the liquid until all but about 3 tablespoons remain, about 30 minutes. (Gently stir the mixture from time to time during the cooking process.)
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Stir in the balsamic vinegar, sugar, pecans, and the remaining 3 tablespoons of butter.
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Season to taste with sea salt and freshly ground black pepper.
For detailed, step by step instructions and photographs of how to roast and peel chestnuts, click here.
For detailed, step by step instructions and photographs of how to peel pearl onions, click here.
Please note that the time listed above does not include roasting and peeling the chestnuts, or peeling the pearl onions. Though I love "from scratch," I know life is busy, so if desired, you can save time by purchasing Melissa's Whole Peeled and Cooked chestnuts, other any brand you like.
For a vegetarian version, simply use vegetable stock instead of chicken stock.
sippitysup says
I love chestnuts. This is a gorgeous dish. GREG
valentina says
Thank you, Greg!
Ilke says
That is very interesting one. We use chestnuts in Turkey but never saw it sauteed with onions. Beautiful looking dish.
Memories are always about eating around a big dinner table with the family for me. Miss that the most!
valentina says
Yes, a table full of family is the best. 🙂
averagebetty says
I know it may sound crazy but I don’t think I’ve ever had chestnuts… I wish this was a holiday tradition in my in-laws home, unlike the green bean casserole 🙂 I’ll take the double onions too!
valentina says
You’re funny. 😀 And love the onions!
Emily says
Oooh this sounds so delicious and festive. I love sides like this, thanks so much for sharing!
valentina says
Thank YOU for visiting! 🙂
Amanda says
What a fun way to serve chestnuts! This sounds delicious. I’ll definitely have to try this recipe over the holidays. Thanks for sharing!
valentina says
Thanks Amanda! I hope you do and love them!
Tracy says
You’re so right – gorgeous. And I don’t cook with pearl onions enough but you’ve totally inspired me!!
valentina says
Thanks so much, Tracy! Enjoy! 🙂
Claire says
These are just beautiful, I don’t worry about saving them for thanksgiving we had them last night with some pork chops 😀 😀
valentina says
Ooooh sounds so delicious! Thank you.
Lauren Vavala | DeliciousLittleBites says
I don’t think I have ever had chestnuts, which just seems crazy to me! I need to try them, this recipe looks so good!
valentina says
Thanks, Lauren. Oh you must try chestnuts! ‘Tis the season, too!
Holly says
I adore pickled onions and I know I’d love these roasted onions. I’ll be on the look out for pearl onions. they are hard to find at my grocery store.
valentina says
Thanks, Holly. I hope you come across them! (Trader Joe’s actually sells them in the freezer dept, already peeled!) 🙂
Alene says
Can these be made in advance? I used to serve a mixed pearl onion and dried cherry compote which I adored. My husband got tired of it and wasn’t as much of a fan of it as I was. This sort of sounds like it and might be a nice change of pace for him. My onion dish could be made in advance. Do you think this one can be too? When you’re cooking for 10 or 12, in advance is a great thing! Thank you!
valentina says
Hi Alene, Thanks for writing in. Yes, you can make this ahead of time. You can make it up to two days ahead. Warm it on the stove before serving. You could probably make it even sooner, but I usually stick with two. I just added this info to the post, too. Thank you for asking! Enjoy, and I hope your husband loves it. 🙂 ~Valentina