Onions Braised With Parsley
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.
Gluten-Free Onions Braised With Parsley
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
Ingredients:
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
Directions:
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.
Serves 4.
Linked to:
- 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
I love those tiny little onions
I use onions all the time, but for some reason I rarely buy the pearl onions. I’ll have to give this a try. I’m sure it’s good.
Pearl onions make an attractive dish. For an alternative, I think the flavor would be similar with a larger onion, cut into narrow wedges. It’s so easy!
Hi Pat,
We are about ready to pull some of our pearl onions and string them. This will be a perfect recipe for us to try for our fresh garden onion. It is a great recipe! Thanks for sharing with Full Plate Thursday and come back soon!
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