Braised Onions

Ingredients

• 1 pound pearl onions, about 1 inch in diameter
• Butter
• Chicken stock or water
• Salt and pepper
• Sugar, for brown-braised onions

Directions

1. To peel the onions, drop them into boiling water for 1 minute. Drain them, run them under cold water so they stop cooking, then trim the ends and slide the skins off.
2. If you’re starting with frozen pearl onions, thaw them and drain them before moving on.
3. For white-braised onions, arrange the onions in a single layer in a saucepan and pour in chicken stock or water until it reaches halfway up the onions. Add 1 Tbsp butter, season lightly, cover the pan, and cook at a gentle simmer for 25 minutes, or until the onions are tender.
4. For brown-braised onions, first cook the peeled onions in one layer in butter until they take on a light golden color. Add the liquid, salt, and 1 teaspoon of sugar, then cover and simmer gently for 25 minutes, or until tender.
5. Remove the lid, boil away any extra liquid, and, if you like, gently work in another Tbsp of butter.
6. For creamed onions, stir some heavy cream into the white-braised onions as soon as they are just tender. Simmer for several minutes, spooning the sauce over the onions, until it thickens.