30 pearl onions (red, white or gold), peeled
15 small whole mushrooms, trimmed and cleaned
1 cup olive oil
1/3 cup white-wine vinegar
1/3 cup white wine
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh rosemary
Salt and pepper to taste
15 small wooden skewers for serving


1. Place pearl onions and mushrooms in a large, shallow nonreactive bowl. In a medium bowl, whisk together oil, vinegar, white wine, garlic, parsley, basil and rosemary. Season with salt and pepper; pour over vegetables; stir to coat. Cover and chill several hours or overnight.
2. To serve, drain off marinade (reserve to use as a salad dressing another time). Thread an onion, a mushroom, then an onion on each skewer.

Recipe Courtesy of Freida's, The Specialty Produce People.

To peel pearl onions, soak in hot water about 10 minutes to loosen the skins. Leaving the root end in tact, peeled the papery layers of skin from the onions.

Marinated Pearl Onions
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