Here at Dip Dip Foods we love thinking about how a little twist to a classic recipe can make such big difference at a dinner party. Every dinner could use a side a vegetable, but it’s hard to make a side vegetable dish tastes good and is also healthy.
Roasted vegetables are a classic that are commonly seen around the table during thanksgiving and other family dinners, but how often have you had vegetables served to you that were cooked unevenly, had burnt bits, or didn’t have a lot of flavor?
One of the sides we decided to cook this year for our thanksgiving was confit pearl onions in our Italian Herbs Oil and our friends and family were very happy that we did! If you’re looking for a new side vegetable recipe that’ll be sure to be eaten up by everyone at the table, we highly recommend that you try this recipe out.
8oz Pearl Onions
8.5oz (1 bottle) Itialian Herbs Oil
1 teaspoon salt
To make confit pearl onions, we used 8oz of washed pearl onions (with the skin on) and added it to a small glass oven-safe bowl. Then we added 1 bottle of our Italian Herbs Oil (don’t worry about the amount of oil, the oil can be reused) until the oil covered the top of the onions and 1 teaspoon oil. We then put the bowl into the oven at 350ׇ°F (this is for your typical electrical home oven, for a convection oven your can cook them at 325°F) for 30 minutes.
To serve, take the bowl out of the oven and remove the onions from the hot oil and place on a cutting board or plate. Strain and refrigerate the oil so that it can be used again, it’ll be perfect for marinades or cooking other food; however, the flavor of the Italian herbs won’t be as intense as before.
Once the onions are cooled to room temperature, use a knife to puncture the bottom of the skin to open the onions up. Then, while holding the other side of the onion, use the blade of the knife to push the onion out of its skin and repeat for all of the onions. Plate and serve to an audience that will be sure to love it!