Braised Onions Butter Broth (Printable Format)
Slow-cooked pearl onions in butter and broth, creating a golden, flavorful side dish ideal for roasts.
# What You Need:
→ Onions
01 - 12 small pearl onions, peeled (approximately 14 oz)
→ Liquids & Fats
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 cup vegetable or chicken broth
05 - 1 teaspoon granulated sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Herbs
08 - 1 bay leaf
09 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
# How-To Steps:
01 - In a large skillet or sauté pan, melt butter with olive oil over medium heat.
02 - Add peeled pearl onions and cook, stirring occasionally, until lightly golden, about 5 minutes.
03 - Sprinkle sugar, salt, and pepper over onions and stir to coat evenly.
04 - Pour in broth, add bay leaf and thyme sprigs.
05 - Bring to a simmer, reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally, until onions are tender and most liquid evaporates.
06 - Remove lid, increase heat to medium, and cook 3 to 5 minutes, shaking pan occasionally, until onions are glazed and golden.
07 - Discard bay leaf and thyme sprigs. Serve warm.
# Expert Suggestions:
01 -
- The onions practically melt in your mouth after their slow braise, becoming sweet and buttery without any fuss.
- It looks elegant enough for a holiday table but comes together with ingredients you probably already have.
02 -
- Do not skip the final uncovered glaze step, it transforms the onions from soft to beautifully caramelized.
- If your broth evaporates too quickly, add a splash more and lower the heat, the onions need time to become tender without drying out.
03 -
- Blanch the pearl onions in boiling water for 30 seconds before peeling, the skins will slip right off and save you so much time.
- Use a wide skillet so the onions sit in a single layer, they will brown more evenly and glaze beautifully.