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Braised Pearl Onions

Yield Makes 1 1/2 cups
Prep: 11 minutes; Cook: 27 minutes.


  • 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

How to Make It

  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.

Small Bites, Big Nights (Clarkson Potter, 2007); Table 8, South Beach and New York