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
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Do you prefer onions raw or cooked?
Hi Theresa! Yes, the winter really did seem overly long didn't it. Over here we are finally seeing some signs of spring! I must admit I am not a huge fan of onions, but these smaller ones and the way you prepared them do look tasty :) Happy Friday!
ReplyDeleteHurrah for the signs of spring! As soon as those daffodils and tulips pop up, I feel like we can breathe a sigh of relief that winter is finally behind us.
DeleteWhat an unusual recipe!
ReplyDeleteIt is very strange that it is 20C here in Europe and minus 15C in Canada or in snowed in New York, we already have daffodils and tulips peaking with their leaves and soon the first early daffodil will open in front of our house.
Our spring flowers haven't started to peek through, but I feel like in a few weeks we'll see the first signs of them. It's supposed to be very warm this weekend, so hopefully that gets them ready to push through the soil.
DeleteI had the best salmon dinner a few weeks ago that included onions similar to your photos. They were delicious and an unusual side to the seafood. The only raw onions I like are the red ones in salads.
ReplyDeleteI wish I could do the red raw ones in salads. I always have to pick them out when I order at a restaurant. They really do add such a lovely flavor to greens.
DeleteEaster moves around, so not so early some years haha even if it seems like it. Could still snow in April too.
ReplyDeleteNever tried onions one way or the other.
Talk about snow in April is a surefire way to get banned from here Pat. We don't need that negative talk around here even if it is true LOL
DeleteLol if you haven't banned me in over a decade, I think I'm safe.
DeleteYou're at strike 2 now. We don't talk about how long we've been here. Makes us feel old. But you're right. I'll keep wiping the slate clean since we have history lol
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome!
DeleteNot sure I would like that.
ReplyDeleteI bought a jar of pickled pearl onions and love those though. I don't like raw onions unless they are diced super small.
That sounds good! I'll have to look for pickled onions here. I bet I'd enjoy those a lot!
DeleteSmart tip on serving this only if you're the hostess! Funny how life stages go, isn't it? We're not hosting again either. I don't mind, but it still feels odd.
ReplyDeleteJason is in Florida and Allison will be at a wedding, so this is the first holiday not spent with anyone in our household. It definitely feels odd :(
DeleteOoh yum.
ReplyDeleteIndeed!
DeleteOnions really don't do well with my ARFID. Luckily Jessica doesn't eat them terribly much.
ReplyDeleteI imagine they would be a huge trigger for ARFID!
DeleteBeautiful blog
ReplyDeletePlease read my post
ReplyDelete