291 pearl onion recipes

Tender pork with fluffy poppy seed dumplings, creamy sauce, and pearl onions. A vintage comfort casserole that turns a simple Sunday dinner into something special.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Mom's baked beans dump canned pork and beans together with ham chunks, ketchup, mustard, brown sugar, liquid smoke, and pearl onions, then bake until thick. Easy potluck side from a no-fuss family recipe.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.