Mini Pearl Onion Boil
Published
Published
This Mini Pearl Onion Boil takes all the buttery, bold flavor of a classic onion boil and makes it even easier with frozen pearl onions. Named for the seasonings used in a classic Southern seafood boil, these little onions bake in a garlicky, smoky, sweet-and-spicy butter sauce until tender and completely irresistible. It’s ridiculously simple, loaded with flavor, and delicious with everything from grilled steak to pasta!
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Buttery Pearl Onion Boil
If you’re an onion lover like me, this mini onion boil is dangerously easy to fall for. It’s inspired by my classic onion boil and seasoned with the same seafood-boil flavors I love in a shrimp boil, but using frozen pearl onions keeps the prep almost effortless. Since the onions are already peeled, there’s no trimming or chopping required!
The pearl onions bake covered first, which helps them soften all the way through and soak up the seasoned butter, which is made with classic pantry spices, like Old Bay seasoning, smoked paprika, lemon pepper seasoning, and garlic powder. Then I finish them under the broiler just until the edges lightly char, and the sauce is bubbling around them. Serve this pearl onion boil as an easy side dish, pile them onto burgers or sandwiches, or honestly, just grab a spoon and go for it!
Helpful Tips
- Use a deep dish. A deep 9-inch pie dish or similar baking dish works best because the frozen onions will release some liquid as they defrost and soften. If your dish is very full before it even goes in the oven, I’d set it on a rimmed baking sheet to catch any overflow around the edges.
- No need to thaw the onions. Frozen pearl onions are already peeled and tender enough to bake from frozen. Keeping them frozen also makes this mini onion boil recipe extra easy, and they’ll soften as they steam under the foil.
- Cover the dish tightly. The foil traps steam, which helps the onions cook through and soak up the seasoned butter instead of drying out in the oven.
- Watch the broiler closely. I only broil this dish for a few minutes to lightly char the edges of the onions. Broilers work fast, and the butter and seasonings can burn if left too long.
Mini Pearl Onion Boil
Equipment
- 9-inch Pie Plate (or Square Baking Dish)
- aluminum foil
Ingredients
- 14 oz bag frozen petite pearl onions
- ½ cup unsalted butter, melted
- 2 garlic cloves, minced
- 2 tsp brown sugar
- ¼ tsp old bay seasoning
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp lemon pepper seasoning
- ¼ tsp coarse salt
- ¼ tsp crushed red chili flakes
- pinch cayenne pepper
Instructions
- Preheat oven to 375℉. Coat a deep dish 9-inch pie plate (or square baking dish) with nonstick spray.
- Dump the frozen onions into the prepared dish.
- In a measuring cup or small bowl, whisk together the melted butter, minced garlic, brown sugar, and all the seasonings until thoroughly combined. Evenly pour over the onions.
- Cover the pan tightly with foil.
- Bake for 55 minutes, then place under the broiler for a few minutes just to char slightly (watch them carefully so they don’t burn.)
- Enjoy as a side with grilled steak or with toasted bread or you can mix them into cooked pasta. (I just eat them with a spoon because I’m an onion freak.)
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mini Pearl Onion Boil Step by Step
Gather all of your ingredients and preheat the oven to 375℉. Coat a deep-dish 9-inch pie plate or a small square baking dish with nonstick spray.
Add onions to a baking dish: Add 1 bag (14 oz.) of frozen petite pearl onions directly to the prepared dish. No need to thaw them first. If any onions are frozen together in large clumps, gently break them apart so the butter mixture can coat them more evenly.
Make the seasoned butter: In a measuring cup or small bowl, whisk together ½ cup melted unsalted butter, 2 minced garlic cloves, 2 teaspoons brown sugar, ¼ teaspoon Old Bay seasoning, ¼ teaspoon smoked paprika, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon lemon pepper seasoning, ¼ teaspoon coarse salt, ¼ teaspoon crushed red chili flakes, and a pinch of cayenne pepper. The mixture should look glossy and speckled with seasoning.
Cover and bake: Pour the seasoned butter evenly over the frozen onions. Use a spoon to gently stir or nudge the onions around to coat them in the garlic butter mixture. It’s okay if the butter firms up a little when it hits the frozen onions. It’ll melt again as they bake. Cover the dish tightly with foil and bake for 55 minutes. Once baked, carefully remove the foil. The onions should look softened and slightly translucent, with plenty of flavorful buttery juices in the bottom of the dish.
Place the dish under the broiler for 1-3 minutes, just until the tops of the onions pick up a little color and light charring. Watch them closely during this step so they don’t burn.
Serve: Let the onions sit for a few minutes before serving so the butter sauce can settle slightly. Serve them as a side with grilled steak, spoon them over toasted bread, or toss them into cooked pasta. (I just eat them with a spoon because I’m an onion freak!)
Serving Suggestions
This recipe makes 4 servings as a side dish, and the onions add a sweet, savory, buttery flavor that works especially well with rich or smoky mains. I think they’re great next to grilled steak or my steak bites and potatoes because the soft onions and seasoned butter make the whole plate feel even more special. You can also spoon them onto Oklahoma smash burgers, where they add extra flavor and a saucy onion topping, or serve them with garlic butter shrimp for an easy seafood dinner. For something even simpler, toss the onions and sauce through hot pasta or serve them with toasted bread for scooping up every last bit.
Storing Leftovers
I always serve this pearl onion boil warm right after I make it, when the onions are tender and the butter sauce is still glossy. If you do have leftovers, transfer them to an airtight container and store them in the refrigerator for 2-3 days.
Reheating
Reheat leftovers in the microwave until warmed through, stirring once or twice so the onions heat evenly.
Freezing
I don’t recommend freezing this dish. The onions can become too soft and watery once thawed, and the butter sauce won’t have the same texture.
More Easy Boil Recipes
- This Egg Boil turns simple boiled eggs into a buttery, saucy snack with big seafood boil flavor.
- I pack these Shrimp Boil Foil Packets with Creole seasoning, smoky kielbasa, tender potatoes, and sweet corn for BIG flavor in an easy little dinner parcel!
- My Sheet Pan Low Country Shrimp Boil is quick, colorful, and perfect when you want seafood boil flavor without the big pot.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
