Pickled Cocktail Onions

Pickled Cocktail Onions

Fresh pearl onions give this classic pickle the crunch you can’t get from the frozen stuff. Add these tangy pearls to your cheese platter or drop one into your next martini!

Ingredients

1 10-ounce bags white, red, and gold pearl onions, trimmed and peeled
3 whole cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Zest of half a lemon, peeled into strips
3/4 cup water
3/4 cup white vinegar
1 1/2 tablespoon sugar
1 teaspoon kosher salt

Special equipment: 1-pint jar

Steps

Add onions, cloves, fennel, coriander, and lemon zest strips to a jar. In a small saucepan, combine water, vinegar, sugar, and salt, and bring to a boil, stirring until the sugar is dissolved. Pour the brine into the jar to cover the onions. Let cool. Seal the jar, and gently flip to mix all the ingredients together. Store the jars in the refrigerator for up to 3 weeks.

Balsamic Glazed Pearl Onions

Balsamic Glazed Pearl Onions

Ingredients

2  10-ounce bags white, red, and gold pearl onions, trimmed and peeled
1/2 cup dry white wine
2 tablespoons extra virgin olive oil
1 cup water
Salt and pepper, to taste
1 tablespoon butter
1/4 cup balsamic vinegar

Steps

In large skillet over medium-high heat, bring to boil onions, wine, olive oil, water, and salt and pepper to taste. Reduce to simmer and cook until onions are tender and most liquid has evaporated. Add vinegar and butter, then cook until sauce thickens and onions are well glazed. Adjust seasoning.

Vegetables Olé

Vegetables Olé

Do you wonder like we do what veggie to serve with your fave Mexican dish? Wonder no more. Here it is. And the secret isn’t in the vegetables, so we’ve given you lots to pick from. No, the secret’s in the topping. We guarantee your friends will hit you up for the recipe.

Ingredients

1/2 cup butter or margarine
1 shallot, peeled and sliced
1 tablespoon chopped fresh cilantro
1 serrano, Fresno, yellow, or jalapeno chile, seeded and chopped
1 1/2 teaspoon chopped or 1/2 teaspoon dried, crushed oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup plain breadcrumbs
2 cups steamed fresh vegetables, such as chayote or other squash; Japanese eggplant, pearl onions, or Sunchokes®; or carrots, cauliflower, broccoli, bell peppers, or zucchini.

Steps

In saucepan, melt butter or margarine, add shallot and cook 1 minute. Add cilantro, chile, oregano, salt, pepper, and breadcrumbs.

Stir until well-blended, then heat 1 minute more.

Spoon over steamed vegetables.

Three Vegetable Medley

Three Vegetable Medley

Ingredients:

2 tablespoons butter or margarine
1 ½ cup sliced, peeled Frieda’s® Oyster Mushrooms
2/3 cup chopped carrot
2/3 cup chopped celery
½ cup Frieda’s® Pearl Onions, peeled and halved
2 teaspoons lemon or lime juice
½ teaspoon ground nutmeg
½ cup light cream
½ teaspoon ground black pepper

Steps:

In a skillet melt the butter or margarine. Add mushrooms, carrots, celery and onions.  Blend in lemon or lime juice. Sauté over low heat, covered, stirring occasionally, for 10 minutes. Uncover. Stir in nutmeg, cream, pepper, tossing vegetables to coat with sauce.  Cover and heat 1 minute more. Serve.