In this video, Betty demonstrates how to make a lovely side dish or garnish - Broiled Parmesan Pearl Onions. These are very
appealing on her Cheese and Onion Stuffed Hamburger plate, and the taste is super!
Tags:Broiled Parmesan Pearl Onions Recipe,bettyskitchen,broiled pearl onions,cooking tips,onion recipe,onion side dish,parmesan pearl onions,pearl onions
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Hi, I'm Betty and welcome to Betty’s Kitchen. Today we’re doing a full meal and it can be lunch or dinner and it’s kind of a casual salt meal. It’s going to be some stuffed hamburger done on the grill. It’s going to have some good corn cub a nice fresh fruit salad and then what I making here is maybe something you're not that familiar with but I think it’s a new idea for you to try.
You take some whole onions and those you buy in the jar like this, this are called Imported Cocktail onions. So it doesn’t matter how many you use it just your choice but you need to drain them because we’re going to come in water like that or onion juice or something. What you're going to do is that you have them drain then take some melted butter and I use four tablespoons of butter and put it on the stove and got it all melted so that I could slip this onions into that. And then I'm going to make a mixture right here with spoon and I suppose for stirring this around so that this will get coated with butter. And you really don’t need that much butter I just want to make sure you’ve got enough to coat those onions. And hopefully it will stick on if you have any problems then that would mean that the onions are too wet and then drain this with the colander if you need to you can use a paper towel to dry them also they will absorb more of the butter.
What we’re going to do is take some plain bread crumbs. If you prepare like a tie or so or something that’s special that’s alright and has no specific amount that you had to put in your mixing bowl here which is just a small mixing bowl. You use to be able to coat this so I'm just kind of looking at it and thinking I'm going to use half bread crumbs and then I'm going to use half parmesan cheese. So we just open the pour part and try to estimate what I've got half and half.
And then what I want you to do is just mix this together and that looks like plenty to me if it’s not then I'll got this two to comeback to and I can put more in. That’s why not really giving specific amount on these ingredients it’s just—it depends on how big of a jar of this you get. Yours might be half this size so or it might double the size I don’t know. But what you're going to do is try to take too much of the butter out and just do a few at a time roll them in this so they're coated and then I have a prepared dish over here. Right here is waiting a dish that’s been sprayed with cooking oil so I'm going to shake off any excess and then put things in the dish and I'll continue to do that until I've use all of these up and then this is going to go into the oven under the broiler not really close maybe five to six inches away but the other will be turn to broil and the oven door will be open at the position that you keep it open for broiling. And it was just take a few minutes so you need to keep an eye on it and you want things nice and brown up and then you can serve them with your hamburgers.
This is what our broiled onions look like when they were done and I've just got out of the oven so now I need to put them on our serving plate.
Let me show you my full meal that we've put together. Starting with a bun for the hamburger, I choose in a nice Kaiser Roll that has some good crusty wheat brand on top of it and so I've already cook my hamburger on there and remember this is that cheese and onions stuffed burger so inside it when I bite in to it I'll get that’s squishy cheese and onion flavor. And right here we have our broiled whole onions that just a nice little garnish and also taste good and goes with the flavor that we have there.
And then we have lettuce and tomatoes that I've already taking care of mine, I like mayonnaise on my hamburger cheese usually so I spread that up later. And then we have our corn cub steaming hot and I can see it I just take a fairly small piece. I don’t think it’s really small ones I just pick that up, it’s kind of hot and for that corner on the corn cub I had some sure butter here. Just take some on my plate I like it to be at the edge and let it melt right on with that. And then like salt on it over the salt we just get that as we go.
And then to finish up my meal we’ll have a Coke with it and the fruit salad I'll comeback for it later and that will be serves in a little bay bowl. And that’s our nice summer time salad which has peaches and blackberries and bananas and then there's going to be a tart sauce because of the lemon juice and Splenda that will put. And over here I have some cup cakes that I made yesterday. These are the carrot brand cup cakes that are really healthy and I don’t know if get to those or even if I'll get to the fruit salad because this is a big lunch for us. But anyway, I thought you might be interested I what we were having for lunch today.