Cooking Pearl Onions For Fondue: A Simple Guide

Pearl onions, also known as baby onions, are a great side dish to add to your meal. They have a sweet, buttery flavour and can be prepared in a variety of ways, including caramelising, braising, and roasting. Before cooking, pearl onions must be peeled, which can be done by blanching them and then cutting off the ends. From there, you can sauté them in butter, roast them in the oven, or glaze them in a pan. Pearl onions are a great addition to a fondue, bringing a sweet flavour to the dish.

Blanching pearl onions

Blanching is the act of boiling an ingredient for a very brief amount of time — no more than a couple of minutes. This will loosen the onions’ skin, but won’t fully cook them.

To blanch pearl onions, bring a medium pot of water to a rolling boil. Add the onions, skin and all. Keep at a lively boil for 2 minutes. Remember to set a timer for the exact time, in case you get distracted. Once your timer has sounded, drain the onions in a colander or a large mesh sieve.

The second step is to shock the onions in cold water. This step is crucial to stop the cooking process. It also cools the onions quickly, making them safe to handle.

To make a cold water bath, add a couple of handfuls of ice cubes to a large bowl of cold water. After draining the onions, transfer them to the cold water bath and let them sit for two to five minutes. Here’s a helpful hint for easier shocking: strain the onions into a handled mesh sieve, and add that directly to the bowl of ice water. When you’re ready to remove the onions, simply lift the sieve from the water.

Blanching is not the only way to prepare pearl onions. You can also roast them, braise them, or caramelize them.

Caramelising pearl onions

Firstly, you will need to peel the pearl onions. This can be done by blanching them in boiling water for a couple of minutes, before transferring them to a cold water bath. Then, slice off the root end and squeeze the stem to pop the onions out of their paper.

Next, melt some butter in a non-stick pan over medium heat. You can use olive oil instead, but butter will help the onions to brown and caramelise better. Add the onions to the pan and sauté for around 20 minutes, stirring frequently to ensure even cooking.

Once the onions have turned a golden-brown colour, add some sugar and sauté for a further 2 minutes. The sugar will help the onions to caramelise and will add a nice flavour. You can also add some balsamic vinegar to enhance the taste.

Cover the pan and simmer the onions on low heat for around 25 minutes. Check on the onions regularly to ensure they are not burning, and add a small amount of water if they start to dry out.

Finally, add some butter, salt, and pepper to enhance the flavour before serving. You can also sprinkle with parsley to add some colour and extra taste.

Caramelised pearl onions are a delicious addition to any fondue and can also be enjoyed as a snack or side dish.

Braising pearl onions

Preparation:

First, you will need to peel the pearl onions. This can be done by blanching them in boiling water for around a minute, then draining and rinsing them in cold water. You can then slice off the ends and slip off the skins.

Braising:

Now you are ready to braise the onions. You can choose to brown-braise or white-braise them. For brown-braised onions, melt some butter in a pan over medium heat and add the peeled onions. Sauté them until lightly browned, then add your choice of liquid (chicken or vegetable stock, or water), salt, and a teaspoon of sugar. Cover and simmer for around 25 minutes, or until tender.

For white-braised onions, simply put the peeled onions in a saucepan with your choice of liquid, a tablespoon of butter, and some seasoning. Cover and simmer for around 25 minutes, or until tender.

Finishing:

Once the onions are tender, you can remove the lid and boil off any excess liquid. You can then add another tablespoon of butter if you wish, and season to taste.

Serving:

Braised pearl onions are a delicious side dish, especially with fondue, beef, or other stews.

Roasting pearl onions

Preheat your oven: Start by preheating your oven to a temperature between 375°F and 450°F. The higher temperature will give you a better roast, but you can adjust it according to your preferences or the specifics of your oven.

Prepare the pearl onions: You will need to peel the pearl onions before roasting them. To do this easily, blanch the onions by immersing them in boiling water for 2-4 minutes, then transfer them to an ice water bath to stop the cooking process. Drain the onions and cut off the root end with a paring knife or kitchen shears. Finally, squeeze the onions gently from the stem end, and they will pop out of their skins.

Mix with oil and seasonings: In a large bowl, combine the peeled pearl onions with olive oil and your choice of seasonings. You can use thyme, dried basil, salt, black pepper, paprika, or rosemary. Balsamic vinegar is also a great addition, giving the onions a tangy flavour. Toss everything together with your hands or a spoon to coat the onions evenly.

Transfer to a baking sheet: Line a baking sheet with foil or parchment paper, or grease it with cooking spray. Spread the onions out in a single layer on the prepared baking sheet to ensure even cooking.

Roast the onions: Place the baking sheet in the preheated oven and roast the onions for 25-30 minutes, or until they are tender. Check the onions with a fork to see if they are done to your liking. If they are still firm, return them to the oven and check again in 5-minute intervals.

Serve: Once the onions are tender and lightly caramelized, remove them from the oven and let them cool slightly before serving. You can sprinkle some more salt and pepper on top if desired. Roasted pearl onions make a great side dish and pair well with meat, fish, or vegetarian mains. Enjoy!

Glazing pearl onions

Glazing is a simple, one-pan method for cooking vegetables. To glaze pearl onions, start by trimming off the ends of each onion and scoring a light "X" into one cut side. This will help you peel off the skin later. Then, blanch them in boiling water for one minute and drain them. Rinse the onions in cold water to make them easier to handle, then peel the onions with your fingers and discard the peels.

Next, transfer the onions to a large saucepan or high-sided sauté pan and cover them with water. Add butter and sugar, and bring to a boil over high heat. Reduce to a simmer and cook, stirring and shaking the pan occasionally, until the onions are tender and the sauce has reduced and emulsified with the butter into a glossy glaze. This should take about 20 minutes. Season with salt to taste, and sprinkle with parsley.

You can also experiment with adding other flavours like rosemary, thyme, or white wine.

Frequently asked questions