What can I do with my pearl onions in brine?!
What can I do with my pearl onions in brine?
I bought it but don't know what to eat it with. Really acidic. Can I add it to a recipe?
Answers:
make anti-pasta.
Put one into your martini.
i like to eat them straight or in martinis. you could incorporate them in recipes................
Filet Mignon with Pearl Onion sauce
6 prime tenderloin filets, about 2 inches thick
2 T extra light olive oil
kosher salt
freshly ground black pepper
Pearl onion sauce:
16 pearl onions in brine, rinsed
4 sprigs fresh thyme
4 T marsala
4 T sherry
2 T veal demiglace
1/2 cup broth
1/2 cup heavy cream
2 T unsalted butter
Remove grate from grill. Heat one side of grill to highest heat and place large sauté pan in grill.
Pat steaks dry with paper towels. Rub with extra light olive oil and sprinkle liberally with kosher salt and freshly ground black pepper. Allow to stand while grill heats.
Place steaks in sauté pan and cook without moving and with lid closed for 3 minutes. Turn steaks with tongs and cook with lid closed for 3 more minutes. Remove steaks to large casserole and place in grill to roast steaks via indirect heat.
Remove sauté pan from grill and place on cook top over medium heat. Add pearl onions and thyme and sauté until soft, about 2 minutes. Increase heat to high, add marsala and sherry, scraping bottom of pan with wooden spoon and stirring constantly until reduced, about 1 minute. Add veal demiglace and broth. Stir until reduced, about 2 minutes. Add whipping cream and stir until coats back of spoon, about 4 minutes. Remove from heat and whisk in butter. (Remove steaks from grill if reduction goes overlong.)
Rest steaks before serving with sauce.
Pearl onions ... are small, white or red, oval-shaped onions that are often pickled and also used whole in stews and braised dishes.
~~~~~ Sweet & Sour Pearl Onions ~~~~~
In a nonstick skillet, bring ? cup distilled white vinegar, 1/3 cup sugar, ? tsp. salt, and ? tsp. thyme to a boil. Add two 10-oz. packages frozen pearl onions. Cover and simmer until tender. Uncover and cook until glazed. Stir in 2 tbsp. chopped parsley. Serves 4.
Stick them on a toothpick and drop into a Gibson! mmmmmm