Parmesan Pearl Onions

I used to always ignore those random stands of recipe cards in the produce section at the grocery store. I just assumed that the recipes would not be any good. I have since become a bit obsessed with them. Most of the ones I have attempted have turned out really well and they are free. Free is always nice. This recipe came from the grocery store and it is tasty enough to warrant sharing. It would be a great and easy side dish for a Thanksgiving or holiday dinner.

I had only used pearl onions once or twice before I made this. I like pretty much any onion in pretty much any form. The recipe calls for fresh pearl onions to be used. That’s all fine and well, but I have enough issues with peeling and chopping the fresh ones, so to make it easy on myself and maintain fully attached fingers, I used frozen. SO easy.

Parmesan Pearl Onions
From a recipe card from Von’s/Safeway.

  • 1-10 ounce/280g package of fresh or frozen pearl onions
  • 1/2 cup/125 ml freshly grated Parmesan cheese
  • 1/2 cup/125 ml half-and-half
  • 1 tablespoon/15 ml flour
  • 1/2 teaspoon/2 ml salt
  • 1/4 teaspoon/1 ml Worcestershire sauce
  • 1/8 teaspoon/.5 ml pepper
  • 1/8 teaspoon/.5 ml paprika
  1. Cook onions in boiling water to cover, 1 minute; remove onions from water and plunge into ice water; peel if using fresh pearl onions.
  2. Arrange onions in a lightly greased 1-quart (1-litre) baking dish and sprinkle with Parmesan cheese.
  3. Preheat oven to 350F/175C. Combine half-and-half, flour, salt, Worcestershire sauce and pepper; stir well and pour over onions. Sprinkle with paprika. Cover and bake 15 minutes or until tender.
  4. Serve and enjoy.

2 thoughts on “Parmesan Pearl Onions

    • Sorry it didn’t work out! This recipe can be a little tricky. Are you using fresh or frozen pearl onions? If frozen, make sure they are completely defrosted, which can take a bit of time. Otherwise I would make sure to check the temperature of your oven and continue to bake the onions in 5 minute increments until done.

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