Grilled Red Pearl Onions Recipes

GLAZED PEARL ONIONS

Glazed Pearl Onions image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

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.

HERB-ROASTED ONIONS

Herb-Roasted Onions image

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

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

BALSAMIC-ROASTED PEARL ONIONS

Balsamic-Roasted Pearl Onions image

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

Ingredients

2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
1/4 cup balsamic vinegar
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

Nutrition Facts : Calories 81 g, Fat 3 g, Fiber 1 g, Protein 2 g

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

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 :

GRILLED POTATOES AND ONION

Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Steps:

Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

GRILLED ROSEMARY ONIONS

Grilled Rosemary Onions image

Caramelized onions get a flavor enhancement from fresh rosemary.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

Ingredients

2 large onions, sliced into 1/4-inch rings
2 sprigs rosemary
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
Return onions to bowl; toss with reserved marinade.

Nutrition Facts : Calories 106 g, Fat 5 g, Protein 2 g

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