Type what you have

Ingredients

• ✓ pearl onion
• peanut oil
• butter
• lemon pepper seasoning
• chicken wing

Instructions

1. 1 Heat oil in a deep fryer or large saucepan at 350 degrees F (175 degrees C).
2. 2 Whisk butter and lemon pepper seasoning together in a large bowl.
3. 3 Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
4. 4 Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
5. 5 Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

By EatThis

Ingredients

• ✓ pearl onion
• water
• salt
• butter
• whole milk
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. 3 Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. 4 Season with additional salt to taste and serve hot. Enjoy!

By Erin Noel

Ingredients

• ✓ pearl onion
• beet
• turnip
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
3. 3 Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

By Gemini

Ingredients

• ✓ pearl onion
• butter
• all-purpose flour
• nutmeg
• light cream
• salt
• black pepper
• parsley

Instructions

1. 1 Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

By Janie

Ingredients

• ✓ pearl onion
• water
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Boil water in a medium saucepan over medium-high heat. Add onions and cook until tender; drain, reserving 2 cups of cooking liquid. Set onions and liquid aside.
2. 2 Melt butter in the same saucepan over medium heat; whisk in flour to make a paste. Whisk milk into reserved cooking liquid; slowly add milk mixture to the saucepan, whisking constantly. Cook until thickened.
3. 3 Season with salt and pepper; stir in onions and transfer to a serving dish.

By Ibby

Ingredients

• ✓ pearl onion
• pea
• margarine
• butter
• heavy cream
• salt
• pepper
• onion powder
• garlic powder

Instructions

1. 1 Bring a pot of water to a boil. Add pearl onions and cook for 3 minutes. Drain and rinse under cold water. Peel onions and remove the ends.
2. 2 Place onions back into the pot. Add peas and fill with just enough water to cover. Simmer until tender, about 10 to 12 minutes. Drain and transfer to a bowl.
3. 3 Melt margarine in the same pot over medium-high heat. Add cream, salt, pepper, onion powder, and garlic powder; bring to a boil. Cook, stirring constantly, until sauce thickens, about 5 minutes. Add peas and onions and stir until coated.
4. 4 Serve immediately.

By STERASINSKI

Ingredients

• ✓ pearl onion
• worcestershire sauce
• water
• pickling spice
• black peppercorn
• garlic
• beef bouillon
• bay leaf
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ pearl onion
• butter
• all-purpose flour
• milk
• salt
• pepper
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare the sauce by whisking together and cooking the butter, flour, milk, salt and pepper. Cook until smooth.
3. 3 Place onions in a 2 quart casserole dish, pour in white sauce.
4. 4 In a saute pan, melt 2 tablespoons butter and toast cracker crumbs until golden. Sprinkle over onions. Bake 20 minutes or until steaming hot.

By Debbie Thomas

Ingredients

• ✓ pearl onion
• elbow macaroni
• ground beef
• corn kernel
• italian seasoning
• spaghetti sauce
• salt
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
3. 3 Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
4. 4 Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

By MARYFLOWERS

Ingredients

• ✓ pearl onion
• pork shoulder
• vegetable broth
• sherry
• potato
• mushroom
• rosemary
• black pepper
• salt

Instructions

1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Ingredients

• ✓ pearl onion
• wild rice mix
• chicken breast
• chicken broth
• mushroom
• celery
• parsley
• salt
• pepper
• half-and-half

Instructions

1. 1 Prepare rice mix according to package directions.
2. 2 In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
3. 3 For a thicker soup, stir in half-and-half and cook 5 minutes more.

By Mary Cox

Ingredients

• ✓ pearl onion
• butter
• small white onion
• green bean
• salt
• milk
• chicken broth
• dijon mustard
• flour
• black pepper
• almond

Instructions

1. 1 Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
2. 2 Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
3. 3 Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
4. 4 Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
5. 5 Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pearl onion
• olive oil
• butter
• all-purpose flour
• salt
• black pepper
• beef chuck steak
• button mushroom
• red cooking wine
• beef broth
• egg noodle
• sour cream

Instructions

1. 1 Heat olive oil and butter together in a skillet over low heat until smooth.
2. 2 Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
3. 3 Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
5. 5 Cover skillet and cook until beef is tender, 20 to 25 minutes.
6. 6 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
7. 7 Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

By Karen Karsten

Ingredients

• ✓ pearl onion
• beef chuck roast
• all-purpose flour
• canola oil
• water
• red wine
• basil
• salt
• marjoram
• thyme
• black pepper
• onion
• potato
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Evenly sprinkle roast with flour; set aside. Heat canola oil in an oven-proof Dutch oven over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; season with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on top roast.
3. 3 Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast easily pulls apart with a fork, about 1 hour more.

By KarenCooks

Ingredients

• ✓ pearl onion
• ground turkey
• tomato
• lentil
• pumpkin puree
• pinto bean
• green chile pepper
• garlic
• water
• brown sugar
• chili powder
• pumpkin pie spice
• onion powder
• salt
• black pepper

Instructions

1. 1 Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
2. 2 Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
3. 3 Cover and cook on Low until flavors combine, 6 to 10 hours.

By Annie Gladding

Ingredients

• ✓ pearl onion
• all-purpose flour
• oregano
• salt
• black pepper
• beef stew meat
• olive oil
• red wine
• mushroom
• baby red potato
• carrot
• celery
• beef broth
• water
• beef bouillon

Instructions

1. 1 Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
2. 2 Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
3. 3 Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
4. 4 Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
5. 5 Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

By Lacey M Johnson

Ingredients

• ✓ pearl onion
• wooden skewer
• green bell pepper
• shrimp
• zucchini
• chicken breast
• cherry tomato
• beef steak
• mushroom
• olive oil
• garlic powder
• salt
• black pepper
• fettuccine
• butter
• garlic powder

Instructions

1. 1 Soak the skewers in water for 1 hour.
2. 2 Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
5. 5 While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

By Holly J Chadwick

Ingredients

• ✓ pearl onion
• all-purpose flour
• salt
• black pepper
• beef chuck roast
• olive oil
• yellow onion
• garlic
• rosemary
• beef stock
• merlot wine
• tomato paste
• bay leaf
• carrot
• celery
• rosemary

Instructions

1. 1 Stir together flour, salt, and pepper in a small bowl.
2. 2 Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
4. 4 Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
5. 5 Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
7. 7 Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9. 9 Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

By Jill Sander

Ingredients

• ✓ pearl onion
• celery
• carrot
• potato
• red wine
• thyme
• beef bouillon
• garlic
• parsley
• tomato
• water
• onion
• vegetable oil
• butter
• all-purpose flour
• black pepper
• salt
• beef stew meat

Instructions

1. 1 Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
2. 2 Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
3. 3 Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
4. 4 Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
5. 5 Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.

By Kathy

Ingredients

• ✓ pearl onion
• salt
• pepper
• butter
• cracker
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
3. 3 Bake in the preheated oven for 50 minutes.

By Sara

Ingredients

• ✓ pearl onion
• gin
• dry vermouth
• ice

Instructions

1. 1 Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
2. 2 Garnish with pearl onions.

By Allrecipes

Ingredients

• ✓ pearl onion
• olive oil
• garlic
• white wine
• beef broth
• tomato paste
• raisin
• orange zest
• thyme
• black pepper
• parsley

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
2. 2 Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.

By Retta

Ingredients

• ✓ pearl onion
• salt
• malt vinegar
• pickling spice
• chile pepper
• garlic
• bay leaf

Instructions

1. 1 Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
2. 2 Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
3. 3 Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

By AUSSIEMUM1

Ingredients

• ✓ pearl onion
• salt
• water
• brown sugar
• flour
• curry powder
• turmeric
• mustard powder
• ginger
• allspice
• malt vinegar

Instructions

1. 1 Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
2. 2 Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
3. 3 Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

By Kiwi Scotty

Ingredients

• ✓ pearl onion
• salt
• water
• cauliflower
• cucumber
• sugar
• mustard powder
• ginger
• white vinegar
• all-purpose flour
• turmeric

Instructions

1. 1 Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
2. 2 In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
3. 3 Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
4. 4 In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

By Ruth

Ingredients

• ✓ pearl onion
• pork loin roast
• olive oil
• bacon
• chicken stock
• rosemary
• thyme
• basil
• sage
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rub pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine chicken stock, rosemary, thyme, basil, sage, and garlic; pour over roast. Place onions around the sides; cover with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until bacon is browned. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Wanda A Skinner

Ingredients

• ✓ pearl onion
• cauliflower
• red bell pepper
• green bell pepper
• celery
• cucumber
• carrot
• vegetable oil
• white vinegar
• tomato paste
• pickling spice
• black olive
• green olive
• mushroom
• tuna

Instructions

1. 1 In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. 2 In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. 3 In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. 4 Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. 5 Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

By Karen

Ingredients

• ✓ pearl onion
• evaporated milk
• all-purpose flour
• chicken leg meat
• button mushroom
• potato
• carrot
• green pea
• chicken broth
• salt
• black pepper
• marjoram
• rosemary
• parsley

Instructions

1. 1 In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

By Anonymous

Ingredients

• ✓ pearl onion
• gruyere cheese
• emmental cheese
• cornstarch
• garlic
• white wine
• french bread
• potato
• cornichon

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ pearl onion
• blade roast
• all-purpose flour
• olive oil
• garlic
• thyme
• tomato
• beef broth
• red wine vinegar
• orange juice
• bay leaf
• orange peel
• black pepper
• carrot
• mushroom
• rotini pasta

Instructions

1. 1 Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
2. 2 Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.
4. 4 Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
5. 5 Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

By Thalie Klein