Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Roasted Medley of Winter Roots

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
• 2 medium turnips, peeled and cut into large wedges
• 3 medium beets, peeled and cut into large (3/4-inch) dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2-1/2 Tbs. melted unsalted butter
• 1-1/2 Tbs. vegetable oil
• Salt and freshly ground black pepper

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Spicy Glazed Onions

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. honey
• Pinch to tsp. cayenne
• Kosher salt
• 1/4 tsp. white wine vinegar; more to taste

Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.

Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.