Onions add their sweet, savory flavor to many of the things I cook. They also deserve a spotlight of their own. You can usually find pearl onions year-round in the produce department (or if you want, in the freezer case). Dressed up just a little with butter and parsley, and maybe a little paprika, they’re a great side dish for many meals. You can easily use a substitute for the butter to make the onions casein-free.
This was adapted from “Braised White Baby Onions” I found in a Fannie Farmer Cookbook years ago. If you want to use frozen pearl onions, skip the step of peeling.
Gluten-Free Onions Braised With Parsley
1 Pound Pearl Onions
1 Quart Water
4 Tablespoons Butter, or Earth Balance
1 Sprig Italian Parsley, coarsely chopped
1/4 Teaspoon Kosher Salt, to taste
Dash Paprika, optional
Sprig Italian Parsley, for garnish
Cook onions in boiling water for about 3 minutes.
Drain and peel. If you’re substituting frozen pearl onions, skip peeling them.
Melt the butter in a skillet with a lid.
Add the onions, cover and cook over low heat for about 20 minutes, shaking the skillet frequently.
Uncover and cook for 5 minutes more.
Sprinkle with salt. Garnish with a sprig of Italian parsley and/or paprika, if you like.
– Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
– Gluten-free Homemaker’s Gluten-Free Wednesdays
– Miz Helen’s Country Cottage’s Full Plate Thursday
– The Nourishing Gourmet’s Pennywise Platter Thursday
– Real Sustenance’s Seasonal Sunday