Pearl Onions Parmesan Recipes

Steps:

• Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.

Steps:

• First, cook the onions in boiling water to cover 1 minute, then remove the onions from the water and put them into ice water, while in the ice water, peel. Second, arrange the onions in a lightly greased 1-quart baking dish, and sprinkle with Parmesan cheese. Lastly, combine the half-and-half, flour, salt,Worcestershire sauce, pepper. Stir them well, then pour it on top of the onions. Sprinkle it then with paprika. Cover and bake at 300 degrees Fahrenheit for 15 minutes or until tender. Serve with a slotted spoon.

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.

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.

Steps:

• Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp. butter.
• Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 Tbsp. fennel fronds; set aside.
• Combine onions, fennel bulb and stems, 1/4 tsp. salt, and 3/4 cup water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.
• Bring cream and 1/2 tsp. salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.
• Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp. salt, and remaining 3 1/2 Tbsp. melted butter in a medium bowl.
• Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25-30 minutes. Let rest 10 minutes before serving.

Steps:

• Cook dry penne in a large pot until al dente.
• Halve onions and sauté in olive oil with garlic and red pepper flakes over medium heat. When onions are translucent, add vodka and cook over moderately-high heat for 4 minutes.
• Add tomatoes and cook to reduce liquid about 15 minutes. Season with salt and pepper and add cream. Let simmer for about 5 minutes, then mix in cooked penne.
• Sprinkle Parmesan over top and serve immediately.

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.

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.