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Prep Time: 90 Minutes Cook Time: 60 Minutes |
Ready In: 150 Minutes Servings: 8 |
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We know they're a pain to peel, but we promise that these jewellike pearl onions are worth it. Cooked until just tender, they make a dazzling addition to the meal. Ingredients:
2 1/2 lb fresh red pearl onions |
3/4 cup apple juice |
3/4 cup reduced-sodium chicken broth |
2 tablespoons unsalted butter |
2 (4-inch) sprigs fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
garnish: fresh thyme leaves for sprinkling |
Directions:
1. Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel.
2. Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.
3. Cooks' notes: · Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered. ·Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.
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