Sunday, September 27, 2009

PostHeaderIcon Side Dish Sunday: Braised Pearl Onions

  • 1 pound pearl onions, about 1 inch in diameter
  • 3 tablespoons unsalted butter
  • 1 1/2 cups chicken stock
  • Salt and pepper
  • 1 teaspoon sugar

Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. (You can skip this step if you are using pre-prepared frozen pearl onions.)

Sauté the peeled onions in one layer in 2 tablespoons butter until lightly browned. Add chicken stock, salt, and sugar. Cover and simmer slowly 25 minutes, or until tender, stirring occasionally.

Uncover, bring heat to high and boil off excess liquid. Remove from heat and fold in remaining butter.

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