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
- 200 gram Red Wine Vinegar
- 50 gram Balsamic Vinegar dark
- 91 gram Olive Oil
- 12 gram Coarse salt
- Pepper freshly ground, a bit
- 3 pcs. Rosemary Sprigs
- 63 gram 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.