PAN-ROASTED PEARL
ONIONS
Not quite searing, not quite sautéing, this technique
develops the same deep flavors of well-browned seared
vegetables, but it does it very slowly, giving the onions
plenty of time to soften and absorb some of the butter. It’s
amazing how sweet and nutty they become as they cook.
While you can certainly serve the onions on their own,
they make a great addition to other vegetable dishes.
When pearl onions or, even better, cipollini, their flat
Italian cousins, are in season, you’ll find a supply of pan-
roasted onions in my refrigerator, ready to be reheated
and added to a pan of sautéed peas or green beans or
stirred into a beef stew. When I’m feeling up to the task,
I’ll actually start with fresh pearl onions and peel them.
It’s a time-consuming task, but I find it relaxing. Other
times, I get lazy and just go with frozen pearl onions.
Honestly, they work really well in this dish.
NOTES: Frozen onions can be used in place of peeled
fresh ones. Thaw in a bowl of warm water, then spin-dry
in a salad spinner. Cippolini onions can also be
substituted.
To store the cooked onions, transfer to a plate and
allow to cool completely, then transfer to a sealed
container and refrigerate for up to 1 week. Add to other
sautéed vegetable dishes as desired.