Pearl onions with orange mustard
4 servings
40 minutes
Pearl onions with orange mustard is an exquisite dish of European cuisine that combines the tenderness of caramelized onions, the spiciness of mustard, and the rich flavor of white wine. The dish's history traces back to traditional French recipes where onions are baked in a wine marinade, gaining a sweet depth of flavor. The carrot-mustard sauce, enhanced with cream and bacon, adds richness and a hint of spice to the dish. This dish pairs excellently with roasted meat or can serve as a standalone hot appetizer highlight. It is enjoyed while savoring the harmonious blend of onion sweetness, creamy tenderness, and sharp mustard aroma. Pearl onions with orange mustard is a true gastronomic masterpiece that will provide you with new taste experiences and a cozy atmosphere of European cuisine.
1
Preheat the oven to 180 degrees. Place the onion in a baking dish, drizzle with olive oil, and pour in 400 ml of white wine. Season with salt and pepper and bake for 30 minutes until the liquid evaporates almost completely.
- Pearl onions: 16 pieces
- Olive oil: 2 tablespoons
- Dry white wine: 600 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the carrot into pieces and fry in melted butter for about 5 minutes. Add flour, mustard, salt, and pepper, and cook, stirring constantly, until the sauce thickens.
- Carrot: 2 pieces
- Butter: 25 g
- Wheat flour: 2 tablespoons
- Mustard: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
In a separate pan, fry the bacon in olive oil for about 5 minutes, stirring occasionally. Pour in the remaining wine and simmer until the wine evaporates. Mix the bacon with cream and combine with the carrot-mustard mixture. Serve the onion generously drizzled with sauce.
- Bacon: 200 g
- Olive oil: 2 tablespoons
- Dry white wine: 600 ml
- Extra-thick cream 48% fat: 50 ml