Barbecue Pearl Onions Food

GLAZED PEARL ONIONS

Glazed Pearl Onions image

As a young girl, my mom gave me the job of making the glazed onions every year. This easy, elegant recipe is a great addition to the holiday table.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

6 cups water
2 pounds pearl onions, trimmed
1/3 cup butter, cubed
1/4 cup sugar

Steps:

In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In a large skillet over medium heat, melt butter. Add onions; cook for 6-8 minutes or until tender, stirring occasionally. Sprinkle with sugar. Cook 18-20 minutes longer or until onions are golden brown, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 210 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

BALSAMIC GLAZED BABY ONIONS

Balsamic Glazed Baby Onions image

These EASY Balsamic Glazed Pearl Onions are great for a simple side dish. Elegant enough for the holidays, but also for weeknight meals!

Provided by Jessica Formicola

Categories Side Dish

Time 25m

Number Of Ingredients 9

Ingredients

14.4 ounces frozen pearl onions
1 tablespoon unsalted butter (, divided)
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3-4 tablespoons low sodium vegetable broth
1/4 teaspoon coarse Kosher salt
1/8 teaspoon ground black pepper
fresh parsley (, chopped and optional )

Steps:

In a large skillet, melt 1/2 tablespoon of the butter over medium heat. Add the onions, stirring and cooking for 15 minutes.
In a small bowl, whisk together the balsamic vinegar and Dijon mustard. Set aside.
Stir in the brown sugar until fully coated. Stir in the vinegar mixture. Cover and reduce the heat. Cook for another 15-20 minutes, stirring occasionally. If the onions get too dry, add 1 tablespoon of vegetable broth. You may not need the whole amount of broth.
Remove from the heat and stir in the remaining 1/2 tablespoon of butter, salt and pepper. Garnish with chopped parsley. Serve hot.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 219 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

BARBECUE PEARL ONIONS

Barbecue Pearl Onions image

When I create sauces or rubs from scratch, I don't measure. I created this one today to use on frozen pearl onions I had. Since today is jammie day in our house, I was not going to get dressed and go out, so I had to use things I already had in the house. It was also Memorial Day, so we had to grill something. I served this with an herb marinated pork loin. Notes: 1. These measurements are approximates. This was a pour and dump recipe. 2. If you change anything make sure you post it in the comments. 3. When I made this I defrosted the onions in the marinade.

Provided by LeahBurgoon

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons Dijon mustard
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 cup white pearl onion (I used frozen.)

Steps:

Whisk all ingredients until combined.
Add frozen pearl onions to coat.
Marinate until pearl onions are thawed or until ready to use -- I recommend at least two hours.
Wrap in foil pouch.
Poke a couple of holes in packet.
Toss on grill for 30 minutes.
Eat and enjoy.

Nutrition Facts : Calories 185.3, Fat 7.9, SaturatedFat 1.1, Sodium 440.8, Carbohydrate 28.7, Fiber 2.6, Sugar 21.4, Protein 2.2

GRILLED ONIONS

Grilled Onions image

If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!

Provided by Linda Smith

Categories Side Dish Vegetables Onion

Time 1h15m

Yield 8

Number Of Ingredients 3

Ingredients

4 large onions
½ cup butter
4 cubes chicken bouillon

Steps:

Preheat grill for medium heat.
Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g

GRILLED RED PEARL ONIONS

Grilled Red Pearl Onions image

Provided by Melissa Clark

Categories Onion Appetizer Side Vegetarian Quick & Easy Summer Grill/Barbecue Bon Appétit Fat Free Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 6 servings

Number Of Ingredients 2

Ingredients

1 pound red pearl onions, unpeeled
Salt, to taste

Steps:

Prepare barbecue grill (medium heat). Place onions on the grill and cover. Grill until onions are very tender when pierced with a skewer, about 15 minutes. Serve with salt. To pop the onion out of its papery skin, pick it up by the root end and squeeze.

GRILLED VEAL WITH PANCETTA, FAVA BEANS AND PEARL ONIONS

Grilled Veal with Pancetta, Fava Beans and Pearl Onions image

Categories Bean Beef Pork Low Fat Veal Grill/Barbecue Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 ounces pancetta* or bacon, chopped
1 10-ounce basket pearl onions or 1 cup frozen
1 teaspoon sugar
1 cup canned unsalted chicken broth
1 cup peeled fava beans or frozen baby lima beans
2 teaspoons arrowroot
6 tablespoons sweet Marsala
1 teaspoon minced fresh marjoram
4 6-ounce thin-sliced veal loin chops or T-bone steaks, well trimmed
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

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