Thanksgiving sides with chestnuts are truly something special! And these Red Wine Braised Chestnuts are a beautiful blend of ingredients and will dress up your feast. 
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.
My mom orders, “double onion” on pizza, chicken Tikka, fajitas, you name it, the list goes on.
Around Thanksgiving the onion-sautéing would go on for days — most of them would go in her famous Thanksgiving stuffing, and some was always saved to go on everything else.
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 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. 
Please, take a moment, whenever you’re cooking to see the beauty in your ingredients. I think these red pearl onions are gorgeous.
One of my favorite Thanksgiving sides, Red Wine Braised Chestnuts and Pearl Onions is a full of deep, rich, delicious flavors — it’s absolutely perfect next to slices of turkey on your plate!
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}
P.S. More Friday Flowers coming soon!
Thanksgiving sides with chestnuts are truly something special! And these Red Wine Braised Chestnuts are a beautiful blend of ingredients and will dress up your feast.
*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
-
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 coat them with the butter and chestnuts. 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.
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.
I love chestnuts. This is a gorgeous dish. GREG
Thank you, Greg!
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!
Yes, a table full of family is the best. 🙂
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!
You’re funny. 😀 And love the onions!
Oooh this sounds so delicious and festive. I love sides like this, thanks so much for sharing!
Thank YOU for visiting! 🙂
What a fun way to serve chestnuts! This sounds delicious. I’ll definitely have to try this recipe over the holidays. Thanks for sharing!
Thanks Amanda! I hope you do and love them!
You’re so right – gorgeous. And I don’t cook with pearl onions enough but you’ve totally inspired me!!
Thanks so much, Tracy! Enjoy! 🙂
These are just beautiful, I don’t worry about saving them for thanksgiving we had them last night with some pork chops 😀 😀
Ooooh sounds so delicious! Thank you.
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!
Thanks, Lauren. Oh you must try chestnuts! ‘Tis the season, too!
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.
Thanks, Holly. I hope you come across them! (Trader Joe’s actually sells them in the freezer dept, already peeled!) 🙂