Grilled Pearl Onions
Think simple things. Think simple sides. Think big flavor. Think pearl onions.
When I think of pearl onions, I think of seeing them in a jar, being pickled and probably used in classic cocktails. I have no idea why I instantly think of them that way, but it is. But as I was browsing through some produce at the grocery store, I noticed a bag of pearl onions and I immediately had an idea of slowly cooking these on the grill and doing something other than make a cocktail or dump them into a bloody mary.
The pearl onion, in my opinion, is underrated. It’s basically a really sweet and small onion. It’s pretty to say the least. There are probably so many uses for pearl onions such as incorporating them into stews, soups, and casseroles, but for me, I was headed to a tailgate and wanted to bring something on a skewer. I love skewers.
Lets get started.
- 1 small bag of pearl onions, blanched and peeled
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/4 tsp ground coriander
- 1/4 tsp lemon thyme
- pinch of turmeric powder
- 1/4 tsp cayenne powder
- Olive oil
- 3 wooden skewers, soaked in water for at least 30 minutes
Start by bringing a small pot of water to boil. Add in the pearl onions, whole and skin on, and cook for about three minutes. After they have cooked, remove them with a slotted spoon and place them in a bowl of ice water to cool. They can sit there until the water has cooled. This process will allow you to easily remove the skin and pop them right out of their housing.
Mix the seasonings in a small bowl.
Dump the seasoning into the bowl of onions, drizzle with a bit of olive oil and give a good stir. Let them sit and marinate until you are ready to use them.
Place the onions on a skewer. Place these on your preheated grill over medium heat and cook for about 8-12 minutes, until they have a nice color and continue to soften.
When you are ready to serve, place them on a serving plate, and drizzle a bit more olive oil over them. Serve these as a side to most any main dish. For me, I simple ate them right off the skewer, and used them the following morning in an omelet. In a nutshell, these pearl onions will not only catch attention, but they are super easy and delicious. Hope you enjoy.
Oh, YUM! I use my grill all year long – even in northwest MT and I LOVE sweet onions. I had not thought of pearl onions and I see the bags of them in the grocery. WHAT a great way to add sweet onion flavor to anything year ’round. Thank you!
That’s “turmeric,” not “tumeric”…
You need to define how big a “bag” is. I used 8 oz and they were entirely too salty. And next time – I’m using frozen. Peeling these was a pain.