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!
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
- roasted, peeled whole chestnuts
- red pearl onions
- red wine
- chicken stock
- fresh thyme
- balsamic vinegar
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:
Braised Chestnuts and Pearl Onions
- 4 tablespoons unsalted butter, divided
- ¾ 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
- ¾ cup chicken stock
- ½ cup red wine
- 1 tablespoon balsamic vinegar
- ¼ cup roasted pecans, roughly chopped
- 1 teaspoon granulated sugar
- salt and freshly ground black paper to taste
- 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.
- Over medium-high heat, add the roasted, peeled chestnuts and sauté them until they are golden brown, about 5 minutes.
- 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.
- 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.
- 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.)
- Stir in the balsamic vinegar, sugar, pecans, and the remaining 3 tablespoons of butter.
- Season to taste with sea salt and freshly ground black pepper.