This recipe appears in:The Food Lab: Two Pearl Onion Recipes
Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1.
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- 2 pounds pearl onions (see note above)
- 3 tablespoons unsalted butter
- 1 tablespoons sugar
- Kosher salt
- 2 tablespoons finely chopped fresh parsley leaves
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.