Pearl Onions Parmesan Recipes

EASY CREAMED PEARL ONIONS

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.

CREAMED PARMESAN PEARL ONION CASSEROLE

Steps:

• 1. Open jar and drain onions. Preheat oven to 350 Deg. F.
• 2. Melt butter in a 2-quart sauce or saute pan over medium heat. Turn heat to low and stir in the flour. Cook for 2-3 minutes, stirring constantly (you must cook a little to avoid a "raw flour" flavor). Stir in Cream (or Half N Half) and sherry. stir to blend.
• 3. Stir in Parmesan, mustard powder, nutmeg and salt and pepper to taste. Stir well to thoroughly combine ingredients and melt cheese.
• 4. Grease a small oven baking dish (or spray with nonstick cooking spray). Put drained onions into baking dish, then cover thoroughly with white sauce mixture. Sprinkle with cheddar cheese over top, then sprinkle on Paprika over top.
• 5. Bake at 350 deg. F. for 35-40 minutes, until mixture is bubbly and hot. If desired, broil the top briefly until golden brown.
• 6. Note: You can make this one day ahead and partially bake. Then finish baking for 10-15 minutes on the day you will be serving it.

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.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS

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.

HEAVENLY CREAMED PEARL ONION CASSEROLE

Steps:

• 1. Heat oven to 350. In a medium sized pot, melt 2 Tbsp butter over low heat. Whisk in the flour until smooth. Slowly whisk in the light cream. Increase heat to medium and cook & stir until thickened. Add salt & pepper to taste.
• 2. Add mustard and nutmeg. Add 1 cup of the cheese. Cook, stirring until cheese is melted. Stir in onions. Spoon into a 1 quart casserole dish.Sprinkle the top w/ remaining cheese.
• 3. In medium bowl, mix the 6 Tbsp melted butter and the breadcrumbs& chopped thyme until combined. Sprinkle over the cheese. Bake uncovered about 25-30 minutes or until bubbly and top is light golden brown.

CREAMED PEARL ONIONS

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.