• 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.

Recipe by cookingwithauntjuju.com