Ingredients
- 1 14–16-oz. bag frozen pearl onions
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 6 garlic cloves, finely chopped
- 3 Tbsp. double-concentrated tomato paste
- 2 Tbsp. vodka
- ½ cup heavy cream
- 2 oz. Parmesan, coarsely grated (about 1½–2 cups)
- Freshly ground pepper
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