The trick to caramelizing onions is patience, and lots of it. But let these pearl onions cook low and slow, and with a pat of butter. Pop one of these buttery, sweet onions in your mouth and you’ll know it was worth the wait.
1 Pint Raw Pearl Onions
2 Tbs Grass-Fed Butter, unsalted
Salt, to taste
Ground White Pepper, to taste
Bring a small pot of water to boil. Add pearl onions to pot and boil for 1 minute. Drain and place onions in an ice bath. Once cool, trim both ends of the onions and POP! They squeeze right out of the skin.
Heat butter in a non-stick skillet over low heat. Add onions. Cook, for 15 minutes, turning every 5 minutes or so. In general, it is better to let the onions sit and caramelize, so fight the urge to stir.
After the first 15 minutes of cooking, season with salt and pepper. Continue cooking 5 more minutes.
Onions are done when they are slightly browned and sticky on the outside and tender on the inside.