Mustard Glazed Pearl Onions

Disclosure: This is a sponsored post.

 

I looked at the calendar the other day and was shocked to realize that we're only a month away from Easter. It seems to come earlier and earlier each year, but after the endless, brutal winter we just went through, I am embracing its arrival asap since that means spring is near. I won't have to host this year, but if I were having the family over for Easter dinner, I would definitely add these Mustard Glazed Pearl Onions to our menu. Since I don't eat ham that's become the main course for our family holiday gatherings, I am always seeking out new and tasty side dishes that keep me looking forward to the meal. This onion recipe that I found on Golden Blossom Honey is a delightful side dish that is not only tasty, but a snap to prepare. 

 

 

You can make quick work of this recipe by using frozen pearl onions, which is perfectly fine to do and still tastes great, but I'd highly recommending buying fresh since the frozen are roughly half the size of the fresh. I made these both ways recently and felt like the mustard to onion ratio was much better matched on the larger, fresh onions. This recipe compliments most meats, making it a perfect companion to your Easter main course dish. Since the onions cool quickly, I wouldn't suggest making this if you're going to be a guest outside of your home. It's best served soon after it comes out of the pan, so I'd just pass it along as a suggestion to the host if it's something you'd really like to try. 

 

Ingredients

2 tablespoons butter

1 (14-16 ounce) package fresh pearl onions, peeled and cooked to crisp tender or frozen pearl onions, thawed

2 tablespoons GOLDEN BLOSSOM HONEY MUSTARD

salt and pepper to taste

2 tablespoons fresh parsley, chopped

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

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Do you prefer onions raw or cooked?