Note: Frozen pearl onions can be used in place of fresh. To
use frozen onions, cook direct from frozen, skipping step 1.
Ingredients
serves Serves 6, active time 20 minutes, total time 45 minutes
- 2 pounds pearl onions (see note above)
- 3 tablespoons unsalted butter
- 1 tablespoons sugar
- Kosher salt
- 2 tablespoons finely chopped fresh parsley leaves
Procedures
-
Using a paring knife, trim off the ends of each onion and score a light "X"
into one cut side. Bring a medium pot of water to a boil over high heat. Add
onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions
and run under cool water until cold enough to handle. Peel onions with your
fingers and discard peels.
-
Transfer onions to a large saucepan or high-sided sauté pan and cover with
water. Add butter and sugar. Bring to a boil over high heat, reduce to a simmer,
and cook, stirring and shaking pan occasionally, until onions are completely
tender and sauce water has reduced and emulsified with the butter into a glossy
glaze, about 25 minutes (if butter looks greasy or broken, add 2 tablespoons of
water and shake pan to bring glaze back together). Season to taste with salt.
Stir in parsley, and serve.
No comments:
Post a Comment