This is another vegetable that often appears on my holiday table. There are two versions and the second one seems to be the favorite.
Glazed Pearl Onions
- 6 cups water
- 2 lbs. pearl onions
- 1/3 cup butter, cubed
- 1/4 cup sugar
In a large saucepan, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel (I actually found them at Trader Joe’s already peeled).
In a large skillet over medium heat, melt butter. Add onions and cook for 8 minutes or until tender, stirring occasionally. Sprinkle with sugar. Cook 20 minutes longer or until onions are golden brown. Serve with a slotted spoon.
Pearl Onions II:
- 2 tbsp. olive oil
- 1 lb. peeled pearl onions
- 3 tbsp. brown sugar
- 3 cups chicken broth (or use vegetable broth)
- 3 pats of butter
- couple of sprigs of fresh thyme
Saute onions in oil over medium heat for 15-20 minutes, or until they are just starting to brown. Add sugar and continue to saute for just a couple of minutes.
Add broth to cover onions about half way; stir to incorporate. Partially cover the pan with a lid, lower heat to a simmer and cook until liquid has reduced and the onion layers begin to separate, about 20 minutes.
Add butter and thyme; continue to stir.