Glazed Pearl Onions Two Ways

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

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.

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