Any Recipes for Pearl onions?!
Answers: Cooked please! Thank you
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Our Dutch Girl? pearl onions range from ?" to 1?" in diameter. White, red, and gold pearl onions are available year-round in most supermarkets. Pearl onions are our most delicate onions, and they can be used in a wide variety of dishes. When cooked, our pearl onions are sweet and flavorful. Here are some of our favorite recipes:
10 oz. package pearl onions
1 teaspoon salt
1 pound fresh peas
Herbed Cream Sauce (shown below)
Place peeled onions in a saucepan with salt and 1 inch boiling water. Bring to boiling point uncovered; boil for 5 minutes. Add peas, cover and simmer for 15 minutes. Drain and mix with herbed cream sauce.
Herbed Cream Sauce
2 tablespoon butter
2 tablespoon flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground basil
1/8 teaspoon ground pepper
Melt butter; add flour and milk. Stir on low heat until thickened; add seasonings.
10 oz. package pearl onions
1 cup milk
2 teaspoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
2 tablespoons chopped parsley
1/2 cup fresh mushrooms, sliced
1/2 teaspoon grated lemon rind and juices
Cook peeled onions in boiling water for 15 minutes; drain. Melt butter; add flour and milk. Stir on low heat until thickened; add seasonings. Add onions, mushrooms, lemon juice and rind to mixture. Bake at 350° for 30 minutes. Serve hot.
2 - 10 oz. packages pearl onions
2 eggs, separated
1-1/4 cups buttermilk
1-1/2 teaspoons vegetable oil
1-1/4 cups flour
1 teaspoon salt
1-1/4 teaspoons baking powder
Oil for deep-frying
Beat egg yolks and add buttermilk, vegetable oil, flour, salt and baking powder, beating until well blended. Beat egg whites until stiff. Fold into batter. Dip peeled onions in batter and fry in deep fat (375°) until golden. Cool on paper toweling. To freeze, place onions in single layer and freeze until firm. Pack into bags and return to freezer. To serve, remove desired amount of onions. Bake unthawed at 350° for 5 minutes. Sprinkle with salt, if desired.
3 - 10 oz. packages pearl onions
1 cup pure coarse salt
1-1/2 quarts boiling water
Blade mace
Whole cloves
White whole peppers
Bay leaves
1 cup 5% cider vinegar
1/3 cup water
1/2 cup sugar
Place peeled onions into a glass or enamelware container. Make a brine of the salt and 1-1/2 quarts of boiling water and pour over the onions. Cover, let stand for 2 days, then drain off the brine. Again make the same amount of brine. Pour over onions in an enamelware saucepan; heat to boiling, then boil gently for 3 minutes. Again drain the onions and
sorry don't have any.