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Vinaigrette Onions Recipe-445

Photo by: Tom Eckerle
Comments: 0


Yield: Serves 12


  • 12 medium white onions
  • 1 cup pearl onions
  • 1 cup shelled fresh green peas
  • Vinaigrette 


Slice off the top third of each white onion and cut an “X” at the base.  Place the onions in a steamer and cook for 10 to 15 minutes, or until tender. Reserve.

Meanwhile, cut an “X” on the bottom of each pearl onion and poach in boiling, salted water for 5 minutes.  Drain and peel.

Blanch the peas in salted boiling water for 4 minutes.  Drain and mix with the pearl onions.

Peel off the outer skin and scoop out the heart of the larger onions to make onion shells.

Coat the pearl onions and peas with vinaigrette and spoon into the hollowed onions.  Serve at room temperature.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Vinaigrette. For nutritional information on Vinaigrette, please follow the link above.

58kcal (3%)
31mg (3%)
14mg (23%)
5mcg RAE (0%)
0mg (0%)
5mg (0%)
0g (0%)
0g (0%)
0mg (2%)

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