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.
· 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.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 8 servings (abot 4 cups)
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
97 Thanksgiving Potluck Ideas for Sides & Mains
These crowd-friendly dishes, from hearty roasted squash to creamy potato gratins and fresh kale salads, will make you the potluck winner.Pre-Cut Produce You Don't Have to Be Ashamed to Use
We buy these seven fruits and vegetables already prepped sometimes, and we feel good about it. And so should you.
