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What an amazingly versatile side dish - Simple and savory. Serve on their own, over a pasta dish, with meats, or as part of a vegetable platter.
Finding fresh pearl onions can be a challenge at the grocery store when it isn't Thanksgiving or Christmas. Instead, I found Mexican Onions - which are sold with stems on (think large green onions), so they have not developed the thick paper skin. The beauty of Mexican Onions is you can skip the boiling step to remove the skin! (But we included it here for those purchasing little onions with skin on)
Ingredients
- 12 Pearl Onions
- 2 tablespoons Olive Oil
- 3 tablespoons Balsamic Vinegar
- 1/2 teaspoon Sea Salt
- Fresh cracked Black Pepper to taste
Preheat the oven to 450 degrees. Use a small ceramic casserole or a pie dish.
Bring a small pan of water to a simmer. Drop the whole onions in for 5 minutes to loosen the skin. Drain the water. With a small knife, cut off the ends and peel each onion. (Skip this step if you found Mexican Onions or found frozen cleaned pearl onions.)
Add the peeled onions, olive oil, vinegar, salt, and pepper to the prepared dish. Toss to evenly coat.
Roast for 35-40 minutes. Stir every 10 minutes. The onions should be tender and the vinegar should be a think syrup.
Serve hot or at room temperature.