Pearl Onions Baked With Thyme Garlic And Parmesan Food

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.

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.

BAKED PEARL ONIONS

Steps:

• Preheat oven to 350°. In a bowl, combine onions and garlic cloves. Add butter, rosemary, salt and pepper; toss to combine. Transfer to a greased 15x10x1-in. baking pan. Bake 50-60 minutes or until onions golden brown, stirring occasionally., If desired, discard garlic before serving. Sprinkle tarragon and parsley over onions before serving.

"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.

GREEN BEAN AND PEARL ONION CASSEROLE

Steps:

• Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
• Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
• Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
• Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

CREAMED RED AND WHITE PEARL ONIONS WITH BACON

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.

PEARL ONIONS PARMESAN

Steps:

• Preheat oven to 300°F Bring a medium sized pot of water to a boil. Cook onions in boiling water covered about 2-3 minutes.
• Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish.
• Combine remaining ingredients except paprika in a small bowl. Pour mixture over onions, then sprinkle with paprika. Cover and bake 25-30 minutes, stirring halfway through the cooking time.

PEARL ONIONS BAKED WITH THYME, GARLIC AND PARMESAN

Steps:

• Blanch onions in rapidly boiling water until papery skin begins to come free, about 3 minutes. Remove and rinse under cold running water to stop cooking. Using sharp paring knife, peel onions, leaving root end intact. Pat dry and set aside Heat butter in 12" skillet over medium heat. When hot, stir in flour. Cook until bubbling and smooth, about 3 minutes. Stir in milk and cook until smooth. Add garlic, thyme, salt and pepper to state. Stir until sauce is thickened. Add blanched onions. Mix well. Transfer mixture to greased shallow 4-cup baking dish. Spread sooth. Can be made 2 days ahead to this point and refrigerated, covered airtight. Uncover and bring to room temp before using. Sprinkle with cheese and bake at 350, uncovered, until lightly browned and bubbling, about 50 min.

ROASTED GARLIC & PEARL ONIONS WITH HERBS

Steps:

• Cut pointed end off garlic bulb & pearl onions.
• Rub olive oil on garlic and onions sprinkle with remaining ingredients.
• Wrap in foil keeping top open (so they caramelize not steam) or place in a heavy bottom pan and bake 375 for 1 hour. Baste with oil from the bottom of pan 1/2 way through.
• Use freely with whatever you desire.
• Options --.
• I remove all the garlic and onions from the skin(which you can save the skin to make a stock with)then place the garlic and onions in a container and freeze or.
• In the pan you roasted it in pour olive oil in and simmer while loosening all the bits of goodness from the bottom of the pan. Cool the oil then top the garlic and onions. Refrigerate to use on everything.
• Mash and add to home made dressing.
• Toss into day old bread cubes for croutons.
• Spread on fresh crisp bread (My personal favorite).
• you really have to check out my recipe for roasted garlic mashed potatoes!
• Enjoy!

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.