Braised Onions Buttery Broth (Printable Version)

Tender, golden onions slowly cooked in butter and broth, ideal for enhancing roasts and holiday dishes.

# What You Need:

→ Onions

01 - 12 small pearl onions, peeled (about 14 oz)

→ Liquids & Fats

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 cup vegetable or chicken broth (4 fl oz)
05 - 1 teaspoon 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 Make It:

01 - In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
02 - Add the peeled pearl onions and cook, stirring occasionally, until lightly golden, about 5 minutes.
03 - Sprinkle sugar, salt, and pepper over the onions; stir to coat evenly.
04 - Pour in the broth, then add the bay leaf and thyme.
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 has evaporated.
06 - Remove the lid, increase heat to medium, and cook for another 3 to 5 minutes, shaking the pan occasionally, until onions are glazed and golden.
07 - Discard bay leaf and thyme sprigs. Serve warm.

# Expert Advice:

01 -
  • The onions turn buttery and sweet without any fuss, just patience and a good pan.
  • It makes even a simple roast chicken feel like a dinner party.
  • You can walk away and let it simmer while you prep everything else.
  • Leftovers taste even better the next day stirred into rice or spooned over toast.
02 -
  • Peeling pearl onions is easier if you trim the root end just a little, blanch them for 30 seconds, then shock in cold water.
  • Dont rush the braising step. If the heat is too high, the onions will brown on the outside but stay raw inside.
  • If the liquid evaporates too fast, add a splash more broth and lower the heat.
03 -
  • Buy pre peeled pearl onions from the frozen section if youre short on time. They work beautifully and no one will know.
  • A splash of the braising liquid makes an excellent base for gravy or pan sauce.
  • If you want deeper color, let the onions sit undisturbed in the final glaze step until they get a little caramelized on one side.

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