Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
1 teaspoon olive oil
1 teaspoon butter
1 (10-ounce) package pearl onions
1/3 cup water
1 teaspoon sugar
1 tablespoon chopped fresh thyme
2 tablespoons dry white wine
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.
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