Pearl Onions

Agata says:

Small onions, cooked until burnished or meltingly soft, are the perfect accompaniment to a handsome roast of beef, veal, turkey or pork. They are full of flavor, not too filling, and look beautiful on the plate.

Braised Pearl Onions


1 lb pearl onions
1 tablespoon sweet butter
salt and pepper to taste


Blanche 1 pound pearl onions in boiling water to cover for 1 minute.
Rinse under cool water.
Let onions cool, then trim root end and peel.
Heat 1 tablespoon sweet butter in large skillet over medium heat and cook onions until they start to brown and caramelize.
Add salt and pepper to taste and pour in just enough water to cover the onions.
Simmer, partially covered, for 15 minutes.
Remove onions and reduce juices to ¼ cup.
Put onions back in, glaze with leftover juices and serve.