Ingredients
- 900 g pearl onions, peeled
- 60 ml Québec maple syrup
- 30 g butter, melted
- 120 ml vegetable stock
- 1 tbsp cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme leaves
Method
- Heat the oven to 190 °C and place the onions in a shallow baking dish.
- Toss with butter, salt, pepper, and thyme; roast for 20 minutes.
- Whisk the maple syrup, stock, and cider vinegar together and pour over the onions.
- Roast for 20–25 minutes more, turning once, until soft, browned, and glazed.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 60 ml maple syrup; reduce the classic 180 ml stock to 120 ml; roast at 190 °C instead of 205 °C.
Why Quebec maple syrup: Maple deepens the natural sweetness released by roasted onions and pairs well with thyme and cider vinegar. The dish remains a classic glazed-onion accompaniment with a Québec pantry staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →