Best Baked Pearl Onions Recipes

PEARL BAKED CREAM ONIONS

Pearl Baked Cream Onions image

Pearl onions are baked with butter, cream and crushed crackers.

Provided by sal

Categories Side Dish Vegetables Onion

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups pearl onions
½ teaspoon salt
½ teaspoon pepper
⅓ cup butter, melted
2 ½ cups crushed buttery round crackers
1 ⅓ cups heavy cream

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.

Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g

BAKED PEARL ONIONS

Baked Pearl Onions image

Tender and buttery, these little baked onions will fit into just about any dinner menu. I dress them up with plenty of fresh herbs-rosemary, garlic, tarragon and parsley.-Marilee Cardinal, Burlington, New Jersey

Provided by Taste of Home

Time 1h5m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 package (14.4 ounces) frozen pearl onions, thawed and patted dry
10 garlic cloves, peeled
1/4 cup butter, melted
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
Dash pepper
1/4 teaspoon minced fresh tarragon
Minced fresh parsley

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.

Nutrition Facts :

PEARL ONIONS BAKED WITH THYME, GARLIC AND PARMESAN

PEARL ONIONS BAKED WITH THYME, GARLIC AND PARMESAN image

Yield 6 servings

Number Of Ingredients 9

Ingredients

18 oz. pearl onions, @ 3/1/4 C
2 TBS butter
2 TBS flour
1 1/4 C milk
1 tsp. crushed garlic
Scant 3/4 tsp dried thyme
3/4 tsp salt
Fresh ground pepper
2 TBS grated parmigiano-reggiano

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.