Vinaigrette Onions

1. 1

   Slice off the top third of each white onion and cut an X at the base.

2. 2

   Place the onions in a steamer and cook for 10 to 15 minutes, or until tender.

3. 3

   Reserve.

4. 4

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

5. 5

   Drain and peel.

6. 6

   Blanch the peas in salted boiling water for 4 minutes.

7. 7

   Drain and mix with the pearl onions.

8. 8

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

9. 9

   Coat the pearl onions and peas with vinaigrette and spoon into the hollowed onions.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.