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28 October, 2015

Caramelized Pearl Onions

Posted in : Appetizers, Gluten Free, Quick and Easy, Recipes, Veggies on by : poppop

Caramelized Pearl Onions are a regular whenever we have company over and for years I bought the little bunches of them, trying to get as close as possible to getting them all the same size. Then cutting the ends off and peeling them. It was a pain but it was worth it. They ARE good! Then a while back I stumbled upon frozen pearl onions and gave them a try. Wow, the finished product is just as good and they are a lot closer to being uniform in size. We had our son, John, our daughter-in-law Whitney and our two precious granddaughters, Caitlyn and Peyton over for Sunday dinner.

That’s Caitlyn on the left cutting up the mozzarella for the chicken parmesan and eggplant parmesan we had for dinner. That’s Peyton in the middle. She’s  in charge, just ask her. I’m just totally enjoying my time with my cute grand babies.

Caramelized Pearl Onions4 poppopcooks.com

Oh, back to the Caramelized Pearl Onions! Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels.

Caramelized Pearl Onions1 poppopcooks.com

 

Put a skillet on that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

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Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can’t stop at just one. If they look good and taste good they are ready. Some people add water,  white wine and /or various herbs but in my opinion there is no need to add to or embellish the great taste of the simply caramelized onions. I’ve tried other added stuff and have always come back to just onions, EVO, salt and pepper. You can’t beat it.

Caramelized Pearl Onions poppopcooks.com

This is the pair of Calphalon pans that I use every time I get dinner ready. They are the best I’ve ever worked with. Real easy to use and clean.


They went over real good, ,,again. The only reason there are a few left is that the main course was on the table and Gammy said, “GET IN HERE, SIT DOWN AND STOP IT WITH THE ONIONS”.

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Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Add to Shopping List
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Instructions
  1. Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels. Put a skillet that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.
  2. Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can't stop at just one. If they look good and taste good they are ready.
    Caramelized Pearl Onions poppopcooks.com
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