Pearl Onion Mushroom Bake Recipes

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.

PEARL ONION BROCCOLI BAKE

Steps:

• Preheat oven to 350°. Cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. Transfer both to a greased 13x9-in. baking dish., In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; stir in cream cheese until blended. Add to vegetables; stir gently to coat. Sprinkle with cheddar cheese., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes.

PEARL BAKED CREAM ONIONS

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.

SAUTéED MUSHROOMS AND ONIONS

Steps:

• Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
• Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
• Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
• Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
• Season mushrooms and onions with sea salt and cracked pepper.
• Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.

PEARL ONION MUSHROOM BAKE

Steps:

• In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside. , In a large skillet, saute mushrooms in 4 tablespoons butter and lemon juice until tender. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions. , Melt remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375° for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

GREEN BEAN AND PEARL ONION CASSEROLE

Steps:

• Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
• Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
• Drain them, then remove the skins from the onions and set aside.
• Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
• Add the milk a little at a time and boil for 3 minutes to thicken.
• Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
• Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.

PEARL ONION MUSHROOM BAKE

Steps:

• In a saucepan combine the onions, water and salt.
• Cover and cook for 20 minutes or until crisp-tender; drain.
• Transfer to two (2) greased 1 quart baking pans; set aside.
• In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
• In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
• Gradually add milk.
• Bring to a boil; cook and stir 2 minutes or until thickened.
• Stir into mushroom mixture.
• Pour over each onion casserole, dividing equally.
• Melt the remaining butter.
• Add cheese and bread crumbs; toss to coat.
• Sprinkle over each casserole.
• Cover and freeze, if desired, for up to 3 months.
• TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
• Cover and bake in a 375 degree oven 15 minutes.
• Uncover and bake an additional 10 minutes or until golden brown.

ROASTED MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.