Pear Red Onion Gratin Food

ROASTED PEARS AND RED ONIONS

Roasted Pears and Red Onions image

Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

4 semi-ripe medium pears, quartered and cored
1 large red onion, cut into 8 wedges
2 tablespoons unsalted butter, melted
2 tablespoons sherry vinegar
Coarse salt and ground pepper
2 sprigs rosemary

Steps:

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.

Nutrition Facts : Calories 83 g, Fat 3 g, Fiber 2 g

CREAMED RED AND WHITE PEARL ONIONS WITH BACON

Creamed Red And White Pearl Onions With Bacon image

This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.

Provided by Amanda Hesser

Categories side dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 8-ounce bags red pearl onions
2 8-ounce bags white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 teaspoon salt
1 cup fresh bread crumbs
2 tablespoons chopped parsley

Steps:

If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and salt. Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes. Stir onions into cream to heat through.
Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 24 grams, Sodium 332 milligrams, Sugar 9 grams, TransFat 0 grams

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