Comments on: glazed pearl onions in port

By: Amy

Amy — Tue, 03 Mar 2009 01:20:31 +0000

How super! Just the thing to do with that silly container of multi-colored pearl onions I bought at Trader Joe’s because it was pretty.

By: radish

radish — Mon, 16 Feb 2009 15:08:16 +0000

Amanda – now i want to go to McSorley’s and eat saltines with cheese, mustard and onions. And it’s only 8am.
Laura – I know, I normally don’t have pearl onions hanging out in the crisper either. Rats.
Anticiplate – peeling was annoying, but so well worth it. And beats the frozen guys ANY day!
Merritt – I wish I could go shop every day for groceries :) but have a busy day job that keeps me there most of the day. Plus onions keep for awhile, why NOT get a lot of them at once and use them liberally at will? Oh also on port – I love port, but am more of a tawny than a ruby girl. Tawny’s are a bit more smoky and mysterious and rubies are sweeter. I’m a fan of Taylor Fladgate 10 yr Reserve Tawny Port or their 20 yr old one (SO GOOD!). There are others, but this one can easily be found in good liquor stores. A good port is well worth paying for and it’s SO tasty.

By: Girl Healthy

Girl Healthy — Mon, 16 Feb 2009 06:34:51 +0000

I remember when I was little playing in my grandparents’ garden. My grandmother would pull up onions out of the ground, clean them off, and take a bite right there outside! While I’ve never been as eager to eat an onion as my grandmother, I do truly love and appreciate their flavor. Red onions in particular can add so much depth to such simple recipes. Thanks for this post.

By: the purcells

the purcells — Mon, 16 Feb 2009 06:24:55 +0000

this looks delicious! onions are a staple in our house as well – something we always have around and add to almost everything.

By: merritt

merritt — Mon, 16 Feb 2009 05:54:13 +0000

I too adore onions. I remember buying groceries and getting the third degree from the check-out guy. “Are you having a party? How many people are you feeding?” He asked. “Just two…” I said. He holds a five-pound bag of onions and says “It’s just a lot of food.” He then went on a monologue about how he likes to buy groceries everyday, which is easy, I guess, if you WORK at whole foods. He was unlike the rest of us, who usually have to buy several days worth of provisions on one day.
Anyway, I love a good slow-roasted anything. I just tried port for the first time last fall and really loved the flavor of it, but I have yet to pick up a bottle of my own. This may tip me over the edge.

By: maris

maris — Mon, 16 Feb 2009 04:41:39 +0000

Onions are definitely a kitchen staple! Personally, I love them carmelized.

By: Dee

Dee — Mon, 16 Feb 2009 04:21:28 +0000

This sounds absolutely delicious. Even on a full stomach of apple crisp. ;)

By: Anticiplate

Anticiplate — Mon, 16 Feb 2009 01:20:38 +0000

These look amazing, but I have to say, the peeling is an issue for me. But, the peeled frozen ones do not EVEN compare. Peeling them makes these well worth each bite:)

By: Laura

Laura — Mon, 16 Feb 2009 00:43:27 +0000

God I wish I had a bunch of pearl onions in the house…I’d absolutely make this for dinner tonight! Onions really are the most amazing vegetable…onion marmalade is my personal favorite…I guess it is essentially what you put on your toasts as a kid…

By: Amanda

Amanda — Sun, 15 Feb 2009 21:36:42 +0000

I share your love about onions! My go-to weekday dinner is chicken sauteed with onions in a little soy sauce and Thai fish sauce. I could eat that 5 days out of the week. I might change up my rotation though, seeing as how I am dreaming about onions with cheese on toast :)