Categories: side dish, vegetable

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, uncovered, 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.

Email to a friend | Print this recipe | Back