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–+ servings
Mini Cajun onion boil with crispy bacon pieces and herbs in aluminum baking pan on wooden cutting board

Mini Cajun Onion Boil

Mini Cajun onion boil with pearl onions tossed in Cajun garlic butter made from melted butter, garlic, Cajun seasoning, and lemon pepper, roasted covered at 350°F until tender, uncovered with paprika to caramelize, then finished with crispy bacon and fresh chives.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Mini Cajun Onion Boil
  • 1.5 lbs pearl onions frozen or fresh peeled
  • 8 oz unsalted butter
  • 3 cloves garlic minced
  • 2 tbsp Cajun seasoning
  • 1 tbsp lemon pepper seasoning
  • 1 tsp paprika
  • 6 slices bacon chopped and pan-fried
  • Fresh chives chopped, for garnish

Equipment

  • Grill or oven
  • Foil tray or baking dish
  • Small Saucepan

Method
 

  1. Preheat grill or oven to 350°F. Melt butter over low heat, remove from heat, and stir in garlic, Cajun seasoning, and lemon pepper.
  2. Place pearl onions in foil tray. Pour Cajun garlic butter over onions and toss until fully coated. Cover tightly with foil.
  3. Cook covered for about 45 minutes until onions are soft and tender.
  4. Remove foil. Sprinkle in paprika and toss. Return uncovered for 10-15 minutes to caramelize slightly.
  5. Finish with crispy bacon and fresh chives. Serve hot.

Notes

Frozen pearl onions: Work identically to fresh and save all the peeling time. No thawing needed.
Paprika timing: Goes in during the uncovered finish, not the beginning. Gives the onions a rich reddish color without burning during the covered phase.
Bacon last: Add crispy bacon right before serving so it stays crunchy against the soft, butter-soaked onions.
Extra heat: Add a pinch of cayenne or hot sauce to the butter mixture for more spice.

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