Subtly sweetened with maple syrup and a tiny kick of hot chili powder, these caramelized pearl onions are perfect for a plant-based appetizer platter, or as a topping for entrees like this Cheesy Roasted Cauliflower.
Prep is made easy by parboiling the tiny onions for 3 minutes with their skins on. Then you just pop the onion out of the skin —it’s fun — kinda like popping bubblewrap! After that, it’s just a quick coat in maple syrup, olive oil, chili powder and into the oven. Totally make-aheadable too!
Eating Together Made Easy
These spicy caramelized onions can be made 100% plant-based. If you’re having a party with a mixed group of eaters, there are so many ways to eat these. Some ideas, from vegan to carnivore, listed below:
- smeared on crusty baguette
- spooned onto pear slices
- as a topping on endive leaves
- a combo of endive, pear and onions! Yum!
- for vegetarians, the addition of goat cheese to any of the above
- for carnivores, this will pair well with chorizo or prosciutto
PS – Read more about my grand scheme to make it easier for vegans, vegetarians, and omnivores to eat together.
Let’s Do It! Sweet and Spicy Caramelized Pearl Onions!
Sweet and Spicy Caramelized Pearl Onions
- 2 cups pearl onions, skin on
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 pinch hot chili powder
- Preheat the oven to 350F.
- In a medium saucepan, parboil the onions for 3 minutes and then rinse in cold water until cool enough to handle.
- Slice the root end of the onion off, and then pop the onion out from its outer skin. This is fun, like popping bubble-wrap!
- In a small ovenproof pan, combine the onions, maple syrup, oil and chili powder.Roast for about 20 to 25 minutes until tender.
- There’s so many ways to eat this! Some ideas, from vegan to carnivore, listed below:smeared on crusty baguettespooned onto pear slicesas a topping on endive leavesa combo of endive, pear and onions! Yum!for vegetarians, the addition of goat cheese to any of the abovefor carnivores, this will pair well with chorizo or prosciutto
Reheating and StorageYou can serve this either hot or cold. Reheat them for about 10 minutes in a 200F oven if you like. They will keep in the fridge in a sealed container for at least 2-3 days, if not longer.
I’m always so thrilled to hear from not not readers! Do you cook often for groups with diverse diets? Are you looking for more plant-based options? Maybe you’ve joined the flexitarians or reducetarians who still eat meat and dairy but want to reduce the amount? Or maybe you’re just on the look out for fun and delicious recipes!
Drop me a note below and be sure to keep up-to-date by following not not on any or all of your favourite social media sites: Facebook, Insta, or Pintereston Facebook page, or on Instagram @notnotnutritious.
PS – Don’t forgot to check out the other Make it a Meal menus.