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Marinated Pearl Onions


1 10-ounce package Frieda’s Red, White, or Gold Pearl or Cipolline Onions, peeled according to package directions
1-1/2 cups small whole mushrooms, trimmed and cleaned

1 cup salad or olive oil
1/3 cup white wine vinegar or tarragon vinegar
1/3 cup white wine
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil, crushed
2 teaspoons fresh rosemary, marjoram, or oregano, chopped, or 1/2 teaspoon crushed dried herbs
Wooden picks for serving


Place pearl onions and mushrooms in a large, shallow non-metal dish or bowl. Combine all marinade ingredients in a covered jar; cover and shake well to blend. Pour over vegetables; stir to coat them. Cover and chill several hours or overnight. To serve, drain off marinade (reserve to use as a salad dressing another time). Thread onions and mushrooms together on wooden picks to serve.

Analyzed to serve 12. Analyzed with 1/4 of the marinade. Calories 50, Total Fat 4.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 3g,
Dietary Fiber 1g, Sugars 1g, Protein 1g.