Best 20 Pearl Onions Recipes

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS

Steps:

• Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
• Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

DAD'S CREAMED PEAS & PEARL ONIONS

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS

Steps:

• Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
• Melt butter in a large heavy saucepan over low heat.
• Add in the chopped garlic and saute for about 1 minute.
• Add in flour and whisk for 2 minutes (do not brown the flour).
• Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
• Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
• Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
• Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
• Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

BALSAMIC-ROASTED PEARL ONIONS

Steps:

• Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
• Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

PEARL BAKED CREAM ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
• Bake in preheated oven for 50 minutes.

BUTTERED PEAS AND PEARL ONIONS

Steps:

• Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
• In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

PEARL ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS

Steps:

• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

"CREAMED" PEARL ONIONS

Steps:

• Place stock and wine in a medium pan over high heat. Reduce liquid by half; set aside.
• Bring a medium saucepan of water to a boil. Add onions; cook 10 minutes. Drain, and cool. Using a paring knife, remove skins.
• Place flour and reduced liquid in the bowl of a food processor. Pulse until combined.
• Transfer mixture to a small saucepan; set over medium heat. Whisk constantly until thickened, about 10 minutes. Remove from heat. Stir in 1 1/2 teaspoons thyme and the pepper. Cut off top of garlic head, and squeeze flesh into the sauce; stir to combine.
• Place onions and sauce in a 10-inch round baking dish. Sprinkle with Parmesan and remaining teaspoon thyme. Bake until golden on top, about 1 hour 15 minutes. Serve.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
• Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
• Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
• Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
• Season the liquid with salt and pepper and a little sugar if desired.
• Transfer the onions back to the skillet and coat with the liquid.
• Add in the butter, stirring and heat slightly until the butter has melted.
• Transfer to a bowl.
• Delicious.

WINE-BRAISED CHICKEN WITH PEARL ONIONS

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

CREAMED SPINACH & PEARL ONIONS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes., Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.

ENGLISH PEAS AND PEARLS (CREAMED GREEN PEAS WITH PEARL ONIONS)

Steps:

• Cook peas and onions (according to package directions) until done; drain. Set aside and keep warm.
• In a medium saucepan, whisk together the cream, sugar, salt & pepper, garlic, tarragon, and flour until smooth.
• Bring to a boil over medium-high heat; reduce heat to medium and continue to cook, stirring constantly, for three minutes more.
• Reduce heat to low and add the cooked peas and onions to the cream sauce; stir gently to combine and heat through briefly.
• Serve immediately with a garnish of sweet cream butter and fresh snipped parsley (or mint).