Braised Pearl Onions

Prep: 11 minutes; Cook: 27 minutes.

Yield:

Makes 1 1/2 cups

Recipe from


Ingredients

3 tablespoons canola oil
30 white pearl onions, peeled
6 dried chili de arbol or 1/2 teaspoon dried crushed red pepper
3 bay leaves
12 sprigs fresh thyme
3/4 cup dry white wine
4 1/2 cups white fish stock or broth
6 tablespoons unsalted butter

Preparation

1. Heat oil in a large skillet until hot; add onions. Sauté 10 minutes or until golden brown, stirring occasionally.

2. Add chili de arbol, bay leaves, and thyme; cook 1 minute. Add white wine, and cook until reduced by half.

3. Add fish stock. Bring mixture to a boil; cook 25 minutes or until liquid has almost evaporated. Add butter to pan, stirring until melted.

Note:

Govind Armstrong,

Table 8, South Beach and New York,

Small Bites, Big Nights (Clarkson Potter, 2007)

September 2009