Anyone have a good recipe for pearl onions?
I have a bag of mixed red, white, and yellow pearl onions.
I was thinking maybe something along the lines of an au gratin (creamy and cheesy) or maybe roasting them with bacon and red wine.....
Any ideas are much appreciated.
I made these tonight on the rec of Rubee, they were really good and easy! My mom usually just served them boiled and plain so this whole creamed onion thing is really new to me...
Here is a terrific recipe for fresh pearl onions baked in a sauce of cream, garlic, shallots and bacon, then topped with a crispy panko crust.
This recipe caught my attention after it was mentioned here by Dommy. I have made it at least a half dozen times and it never fails to impress.
I do a terribly boring, but traditional, creamed onion dish for Thanksgiving. The onions [close to 5lbs] are steamed for 30 minutes or until they are beginning to get tender. When done, I spread them onto a sheet pan and one by one, I snip the tail end and "pop" out the onion whole.
I then make a bechamel sauce with some dried mustard and kosher salt. My Mother always added nutmeg and cloves; I prefer to add a bay leaf.
Since I make these two components on Wednesday, I store them in the fridge in separate containers. An hour and a half before serving dinner, I combine the onions and sauce into a double boiler and gently reheat.
I do a version called Golden Creamed Onions. I don't have the recipe here at the office but you parboil the onions, peel them and brown them in butter and a little oil, then finish with a pint of heavy cream. The cream turns golden, hence the name and they are delicious.
Pearl onions are great for making an onion marmalade. The sweet marmalade can be served as a relish with any poultry and it's delicious.
1/4 cup extra virgin olive oil
2 cups thinly sliced pearl onions
1/2 cup water
3 table spoons dried cranberries or golden raisins
1 teaspoon yellow mustard seeds
1/2 cup white wine vinegar.
In a medium sauce pan over medium heat, heat olive oil. Add onions and sauté until translucent but not browned (5-8min). Add water, sugar, cranberries or raisins and mustard seed and cook until all moisture is absorbed. Add vinegar, reduce heat and simmer until marmalade thickens.