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–+ servings

Pastrami-style Peal Onions

5 from 1 review
These onions are buttery, sweet, twice-cooked and coated in a spicy, crispy pastrami blend. If you're craving classic pastrami flavors in a plant-based way, this might be your next best bet.
Prep Time 15 minutes
Cook Time 13 minutes
Servings: 2 servings

Ingredients

  • 1/2 lb red pearl onions, peeled
  • 1/4 cup olive oil
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp black peppercorns
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt, plus more to taste
  • 1 tsp olive oil

Instructions 

  1. Place the pearl onions in a skillet or sauce pot. Add the olive oil and bring to medium heat. Cook until the onions are sizzling and golden, about 4 minutes. Then flip and cook until the other sides are golden.
  2. Remove from the pan and set them on paper towels to drain any excess oil.
  3. Drain the pan of excess oil, and then add the coriander, caraway and black peppercorns and toast until fragrant. About 30 seconds to 1 minute.
  4. Put the seeds in a grinder or use a mortar and pestle to grind them up.
  5. Combine this spice blend with the paprika, salt and olive oil.
  6. Toss the onions in the spice mixture until they are well coated.
  7. Preheat an oven to 350F and put the onions on a baking sheet.
  8. Bake for about 9-10 minutes or until the outside of the onions are crisp, and the insides are soft.
  9. Remove from the oven and serve! I like to serve mine on a bagel with cream cheese, capers and dill, or with ricotta and sourdough. But it's up to you!