Ingredients

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

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  • floramortis 8 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.
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  • sweetwords 9 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!
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