When I spotted this recipe I figured it was a simple side that would be enjoyed by all. The only problem is that it didn’t really stand out for me in the actual meal. Now I’m not sure if that’s just because I was three sheets to the wind, or if everything else was just that good that they flew under the radar. I’m going to try these again soon to see how they fare.

The prep is really pretty simpe, so they should become a staple.

Ingredients

• Pearl onions
• Butter
• Water

Directions

1. To glaze pearl onions, peel them and put them in a pan, just large enough to hold them in one layer. Add a good chunk of butter and enough water to come halfway up their sides. Cover with foil.
2. Allow the onions to simmer gently until they are soft when pierced with a knife and the liquid has caramelized to form a brown glaze on the bottom of the pan. Add a tiny bit of water to dissolve the glaze. Toss and coat the onions with the glaze and continue to cook until no moisture remains.

Just a tip that I forgot about while I was cooking and was mentioned by One of Seven. To peel the onions quickly, just drop them in a pot of boiling water for 10-25 seconds and then into cold water. The onions will just pop out of their skins like a little greased piggy!