Go Back
–+ servings

Pastrami-style Peal Onions

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:13 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Jewish
Keyword: pastrami, pearl onion, red onions
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

  • 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!