Pear, Pearl Onion and Walnut Casserole

  • Active Time 25m
  • Total Time 1h 5m

8 servings

For all the carb-heavy fall and holiday side dishes, this sweet and savory casserole is a welcome change. It can be used as a stuffing alternative alongside your Thanksgiving turkey, but goes equally well with a ham or pork loin.


  • One 12-ounce bag frozen pearl onions (about 2 1/2 cups)
  • 3/4 cup walnuts, toasted and chopped
  • 3 ripe but firm Bartlett pears
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon minced fresh sage
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup panko bread crumbs
  • 1/3 cup grated parmigiano-reggiano
  • 1 tablespoon olive oil


Preheat the oven to 400 degrees F.

Remove pearl onions from freezer. In a dry sauté pan, toast the walnuts over medium heat until lightly browned, about 4 minutes. Chop the walnuts. Core unpeeled pears and chop into 1/2-inch cubes.

Toss the onions, pears and walnuts in a 9 x 13-inch casserole dish with the thyme, sage and vinegar. Season with salt and pepper. Dot the top of the dish with the butter.

Cover with foil and place in the oven. Cook for 20 minutes, stirring once.

In a bowl, combine the panko bread crumbs and grated parmigiano-reggiano with the tablespoon of oil. Remove the foil from the casserole and spread the bread crumb mixture over the pear and onions. Cook, uncovered, for another 20 minutes or until the topping is golden brown.

Recipe reprinted by permission of All rights reserved.

RecID 12099

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