food comas

We have often cooked pearl onions as a part of a larger dish, such as using it to stuff a Whole Roasted Chicken or accent a fancy Seared Scallops with Tomato Confit and Asparagus Purée.  However, in this dish, the pearl onion takes center stage.  Pearl onions are sweeter than their common onion counterparts, which make them perfect for caramelizing.  And well, they also look really cute.

Apparently you can buy frozen pearl onions that are already peeled, but I sort of enjoy peeling the fresh ones.  You simply boil them and they will pop right out of their skins with a little squeeze.  I actually think it’s kind of fun!

I originally cooked these glazed pearl onions as a steak side dish, along with Sautéed Wild Mushrooms with Herbs and Crisped Roasted Mini Potatoes.

Glazed Pearl Onions (adapted from a recipe by Martha Stewart)

Ingredients:

• 1 lb pearl onions
• 2 T olive oil
• 2 tsp brown sugar
• kosher salt and pepper to taste
• 1/2 C chicken stock or vegetable stock
• 4 sprigs of thyme
• optional: balsamic vinegar

Directions:

To peel pearl onions easily, drop them into boiling water for less than a minute.  Drain and rinse with cold water.

Trim the root ends and pinch the stem end of each until the peeled onion pops out.  Ta-da!

Heat oil in a large skillet over medium heat and then add the peeled onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.

Sprinkle with brown sugar; season with salt and pepper.  Add the chicken stock and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.  The longer the pearl onions cook, the sweeter and more caramelized they will become.  Toss with a little balsamic vinegar, if desired.