Richly Glazed Pearl Onions
Recipe Courtesy of April Stamm
Serves 4
1 lb pearl onions
2 Tablespoons unsalted butter
1/2 Tablespoon granulated sugar
kosher salt
freshly ground black pepper
water
To remove the skins from the pearl onions, soak them in hot water for 10 minutes to loosen the skins. Peel and trim the “hairy” bits off of the stem end - but keep the stem end in tact.
In a large, wide sauté pan, lay the onions in one layer. Place butter in one lump on top of the onions in the center of the pan, and sprinkle the entire pan with the sugar, a generous sprinkling of salt and a few grinds of pepper. Fill the pan with water to reach half way up the onions. Cover the onions with a piece of parchment paper cut into a circle to fit inside the pan and completely cover the onions. Cut a dime sized circle in the center of the paper and place it on top of the onions. Place the pan over high heat until the water comes to a simmer, reduce heat and cook at a gentle simmer. Watch the onions and when the water evaporates and they begin brown, remove the parchment paper and increase the heat to medium high. Add 2 Tablespoons more of water to loosen the brown coating from the bottom of the pan, and shake the pan to completely coat the onions evenly. Take off the heat and serve.
