How to make it

  • Cook onions in boiling water for two minutes then drain.
  • When cool enough to handle peel and remove roots.
  • In medium skillet heat butter.
  • Cook onions over high heat until lightly browned.
  • Lower heat and cover then cook 20 minutes.
  • Add garlic and mushrooms and cook for another five minutes.
  • Add vinegar and sherry then cook over high heat until almost all the liquid evaporates.
  • Stir in the stock and bring to a boil and add parsley.
  • Season with salt and pepper then toss with rigatoni and sprinkle with cheese.
  • Serve warm.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • floramortis 9 years ago
    This was my first experience with pearl onions. I veganized it (used oil instead of butter, vegetable stock instead of chicken, and omitted the cheese) and it was delightful. Thank you for sharing this with us.
    Was this review helpful? Yes Flag
  • sweetwords 10 years ago
    Wow, this has everything I like in it! Just bought some balsamic vinegar, too, so will definitely be thinking about this one very soon. Thanks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes