Pastrami-style pearl onions is probably not a phrase you hear every day. But when I’m craving pastrami, it’s exactly what comes out of my recipe testing.
This pearl onion recipe utilizes two of my favorite things: roasted onions (yum) and a killer spice blend. And what could get better than a charred, spicy, smokey pastrami mix? Honestly, not much.
Pastrami is usually sweetened with molasses, but in this recipe I let the sweetness of the pearl onions do all the work. The pairing comes out perfect, and then you have little tiny flavor bombs that you can add to salads, toasts, PASTAS, basically anything your heart desires.
Table of contents
What is in the pastrami spice blend?
The ingredients for the blend are simple – but so delicious. Here is everything you need:
- 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
How to make a pastrami spice blend
You do need to do a quick toast of the spices, but after that, this is a pretty standard make-and-mix process. Here’s the breakdown:
- To a small skillet, add the coriander, caraway and black peppercorns and toast until fragrant. About 30 seconds to 1 minute.
- Put the seeds in a grinder or use a mortar and pestle to grind them up.
- Combine this spice blend with paprika, salt and olive oil. Mix well.
How to make the pastrami style peal onions
But the spice blend is only a PART of the recipe. Here’s how to make the entire thing from start to finish:
- 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.
- Remove from the pan and set them on paper towels to drain any excess oil.
- 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.
- Put the seeds in a grinder or use a mortar and pestle to grind them up.
- Combine this spice blend with the paprika, salt and olive oil.
- Toss the onions in the spice mixture until they are well coated.
- Preheat an oven to 350F and put the onions on a baking sheet.
- Bake for about 9-10 minutes or until the outside of the onions are crisp, and the insides are soft.
- 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!
Looking for other toast recipes?
Here are a few vegetarian options you might love:
And that’s it for this pastrami spice blend recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Pastrami-style Peal Onions
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
- 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.
- Remove from the pan and set them on paper towels to drain any excess oil.
- 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.
- Put the seeds in a grinder or use a mortar and pestle to grind them up.
- Combine this spice blend with the paprika, salt and olive oil.
- Toss the onions in the spice mixture until they are well coated.
- Preheat an oven to 350F and put the onions on a baking sheet.
- Bake for about 9-10 minutes or until the outside of the onions are crisp, and the insides are soft.
- 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!
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