Rosemary Caramelized Pearl Onions
Although you can use already-peeled onions or even frozen ones, you will get a far better taste from fresh pearl onions. It’s worth the time to peel them!
Serves: 8Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 cups pearl onions, peeled
- 1 sprig rosemary
- 2 tsp. brown sugar
- ¼ tsp. salt
- 1 Tbsp. butter
- 1 cup cold water
- In a heavy-bottomed skillet over medium heat, combine the onions, rosemary, sugar, salt, butter, and water. Bring to a simmer. Cook gently until all the water is absorbed and the onions are coated in a light glaze, about 5 minutes. Turn heat to low. Cook slowly until the glaze browns and the onions appear golden brown, about 5 minutes more.