- 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
Heat oil in a large skillet until hot; add onions. Sauté 10 minutes or until golden brown, stirring occasionally.
Add chili de arbol, bay leaves, and thyme; cook 1 minute. Add white wine, and cook until reduced by half.
Add fish stock. Bring mixture to a boil; cook 25 minutes or until liquid has almost evaporated. Add butter to pan, stirring until melted.