Pearl Onions Baked With Thyme Garlic And Parmesan Recipes

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PEARL ONION GRATIN WITH PARMESAN, SAVORY & THYME



Pearl Onion Gratin with Parmesan, Savory & Thyme image

Provided by Jennifer Armentrout

Categories     Side dishes

Yield eight.

Number Of Ingredients 8

2 lb. frozen pearl onions, thawed
1 cup heavy cream
3 4-inch sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter, melted
1 cup coarse fresh breadcrumbs
1/4 cup freshly, finely grated Parmigiano Reggiano
1/2 tsp. dried savory leaves, crumbled

Steps:

  • Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry. Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper. Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Nutrition Facts : ServingSize eight., Calories 240 kcal, Fat 150 kcal, SaturatedFat 10 g, TransFat 17 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 55 mg, Sodium 380 mg, UnsaturatedFat 6 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

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 :

ROASTED GARLIC & PEARL ONIONS WITH HERBS



Roasted Garlic & Pearl Onions With Herbs image

I've made anything from 1 bulb to a whole bag full at one time. When I make a bag full I squeeze all the garlic into a jar then cover with olive oil and refrigerate till I need it. Which is very soon! Use as a spread on bread, potatoes, roasts, Add to butter or olive oil. Put into dressings. Mashed potatoes just love them!!!In the picture is the roasted garlic and the Roasted Garlic Spread #92370 Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226006 of different versions of roasting garlic.

Provided by Rita1652

Categories     Spreads

Time 1h15m

Yield 1 Big Jar full, 30 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
20 bulbs garlic (or as little "or" as much as you want)
1 lb white pearl onion (optional)
salt and pepper
2 four inch sprigs rosemary, minced
4 four inch sprigs thyme, minced

Steps:

  • Cut pointed end off garlic bulb & pearl onions.
  • Rub olive oil on garlic and onions sprinkle with remaining ingredients.
  • Wrap in foil keeping top open (so they caramelize not steam) or place in a heavy bottom pan and bake 375 for 1 hour. Baste with oil from the bottom of pan 1/2 way through.
  • Use freely with whatever you desire.
  • Options --.
  • I remove all the garlic and onions from the skin(which you can save the skin to make a stock with)then place the garlic and onions in a container and freeze or.
  • In the pan you roasted it in pour olive oil in and simmer while loosening all the bits of goodness from the bottom of the pan. Cool the oil then top the garlic and onions. Refrigerate to use on everything.
  • Mash and add to home made dressing.
  • Toss into day old bread cubes for croutons.
  • Spread on fresh crisp bread (My personal favorite).
  • you really have to check out my recipe for roasted garlic mashed potatoes!
  • Enjoy!

Nutrition Facts : Calories 75.5, Fat 2, SaturatedFat 0.3, Sodium 6.8, Carbohydrate 13.2, Fiber 0.8, Sugar 0.4, Protein 2.5

BAKED ONIONS WITH THYME



Baked Onions with Thyme image

Categories     Herb     Onion     Side     Bake     Vegetarian     Winter     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 6

6 medium red or white onions (3 1/2 lb)
3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
10 fresh thyme sprigs or 1 teaspoon dried thyme
Fine sea salt to taste
1/2 cup Chianti or other dry red wine
1/4 cup water

Steps:

  • Preheat oven to 400°F.
  • Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
  • Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.
  • Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.
  • Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

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

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 SWEET ONIONS IN PARMESAN CREAM



Baked Sweet Onions in Parmesan Cream image

This recipe uses big, sweet onions, rather than the pearl onions that are usually creamed. I like it better, as it's a whole lot less fiddly than dealing with all those tiny things. It multiplies well and can be prepped in advance of baking.

Provided by zeldaz51

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 large sweet onions
salt, pepper to taste
3/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese

Steps:

  • Peel the onions, keeping the root end intact. Cook them in a large pot of simmering water about 25-30 minutes, until they are easily pierced. Drain and let cool a bit so they are easy to handle, then cut them in half from top to bottom. The root end will hold them together. Lay them in a small pan, flat side down, season to taste, and add remaining ingredients.
  • Bake at 375 degrees about 15 to 25 minutes, until cream thickens and the top is lightly browned.

Nutrition Facts : Calories 238.2, Fat 20.2, SaturatedFat 12.5, Cholesterol 72.1, Sodium 211.1, Carbohydrate 8.8, Fiber 1.3, Sugar 3.4, Protein 6.5

PEARL ONIONS BAKED WITH THYME, GARLIC AND PARMESAN



PEARL ONIONS BAKED WITH THYME, GARLIC AND PARMESAN image

Yield 6 servings

Number Of Ingredients 9

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.

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