Ingredients:
1 lb white pearl onions, peeled ( may substitute frozen)
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
1/2 cup unsalted beef stock, defatted
salt & fresh ground pepper
1 bay leaves, preferably fresh
1 sprig thyme
2 sprigs parsley
Directions:
If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
If you are using frozen pearl onions, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
Pour in the stock, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs, season with salt and pepper to taste, and serve.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.