Onions are the perfect garnish for the many autumn braised dishes and slow-roasted roasts. Here, there are 3 different types of pearl onions, but you can easily use other onions. Just extend the cooking time.
Recipe for baked pearl onions
Baked pearl onions. Onions are the perfect garnish for winter and autumn’s many stews and slow-roasted meats.
Here we have 3 different kinds of pearl onions, but you can easily use other types of onions. Just extend the cooking time accordingly.
The onions are marinated for 24 hours in the refrigerator and then baked in the oven.
For those of you seeking a delicious garnish for autumn dishes, take a look here:
Servings: persons
Baked Pearl Onions
Onions are the perfect garnish for the many autumn braised dishes and slow-roasted roasts. Here, there are 3 different types of pearl onions, but you can easily use other onions. Just extend the cooking time.
Equipment
- Cutting Board
- Chef'S Knife
- Bowl
- Ovenproof dish
- Oven
Ingredients
- 600 gram Pearl Onions or the onions you like
- 2 dl Red Wine Vinegar
- 0.5 dl Balsamic Vinegar dark
- 1 dl Olive Oil
- 2 tsp. Coarse salt
- Pepper freshly ground, a bit
- 3 pcs. Rosemary Sprigs
- 3 tablespoon Honey
- 40 gram Butter for the baking
Instructions
- Halve onions, keeping the skin and the little root on to hold the onion together.
- Mix the other ingredients together and pour over the halved onions.
- Refrigerate for a day.
- After a day, place the onions in an ovenproof dish with the skin facing down.
- Pour the marinade over and distribute about 40 grams of butter cubes along with chopped fresh rosemary.
- Bake in the oven at 195 degrees Celsius (383 degrees Fahrenheit) for about 40 minutes (a bit longer if you use larger onions).
- When the onions are done, you can advantageously boil the marinade down to about half, so you have a delicious glaze to pour over the onions when serving.