Glazed Pearl Onions

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

1. 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.
   
2. 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.

Creamed Pearl Onions

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 10 minutes, total time 30 minutes

• 2 pounds pearl onions (see note above)
• 1 cup heavy cream
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves

Procedures

1. 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.
   
2. Place onions in a medium saucepan and add heavy cream, stock, and bay leaf. Heat over medium-high heat until simmering, then lower heat to maintain a very gently simmer. Cook, stirring occasionally, until cream has reduced to a rich sauce, about 20 minutes. Season to taste with salt and pepper, discard bay leaf, stir in parsley, and serve. If sauce breaks and turns greasy, stir in 2 tablespoons of water and shake pan vigorously over high heat until it comes back together.