You may have avoided buying pearl onions because you may have thought: “There is no way I’m going to peel all of those!” But once you have learned how to peel these onions, you are going to be very surprised at how easy it is. And it's worth the effort because they really are delicious!
Course: Cooking Techniques
Cuisine: French
Keyword: Glacer à blanc, Glacer à blond, Glacer à brun
Calories: 43kcal
Ingredients
1poundpearl onions
1.5tablespoonsunsalted butter
2teaspoonssugar
0.25teaspoonsalt
Instructions
Peel the pearl onions:
Start by putting the onions in a bowl and cover them with hot water from the tap. Let them soak for about 5 minutes. Then with a paring knife cut off the core and tip ends and peel the skin off.
Once they are all peeled, you can add them to stews or soups. Or you could sauté them with some mushrooms and red pepper for a fabulously colorful vegetable to serve with dinner.
Glacer à blanc :
Transfer onions to a small saucepan and half cover with water. Add butter, sugar, and salt. Cover with parchment paper with a chimney hole in the enter.
Bring to a boil over medium heat, reduce to a simmer, and cook shaking pan occasionally, until onions are completely tender and sauce water has reduced into a glossy white glaze, about 15 to 20 minutes to Glacer à blanc.
Glacer à blond:
When glacer à blanc is reached, continue cooking until the glaze caramelized to golden. Keep shaking the pan to keep the glaze uniform. This will take an extra 3 to 5 minutes to Glacer à blond.
Glacer à brun :
When glacer à blond is reached, continue cooking until the glaze caramelized to brown. Keep shaking the pan to keep the glaze uniform. This will take an extra 2 to 3 minutes to glacer à brun.