SERVES 4
3 tablespoons unsalted butter
1 pound fresh pearl or cippolini onions, peeled (see Note
above)
Kosher salt and freshly ground black pepper
Melt the butter in a 12-inch heavy-bottomed stainless steel
or cast iron skillet over medium heat. Add the pearl onions
and reduce the heat to low. The onions should be at a steady
sizzle with small bubbles forming under them—adjust the
heat as necessary. Cook, shaking and turning the onions
every 7 to 10 minutes, until completely tender and well
browned on all surfaces, about 30 minutes. Season to taste
with salt and pepper. Serve, or reserve for another use as
desired (see Note above).