To make braised onions to accompany a roast beef dinner, start by blanching 1 pound of pearl onions in boiling water for 1 minute. Drain the onions, and rinse them under cold water. Slice off the ends of the onions, and remove the skins.
To create brown-braised onions, sauté the peeled onions in a layer of butter until they appear lightly browned and translucent. Add chicken stock, salt, pepper and 1 teaspoon of sugar to the onions, and stir. Cover the pan, and allow the onions to simmer for 25 minutes until they are tender.
For white-braised onions, add the blanched and peeled onions to a saucepan along with chicken stock. Add 1 tablespoon of butter, stir, cover, and simmer for 25 minutes until the onions are tender and translucent. To make the white-braised onions creamed, add a bit of heavy cream to the onions just as they are finished simmering. Allow them to continue simmering for a few more minutes until the cream thickens.
For an even easier recipe, try frozen pearl onions that have been pre-peeled.Learn more about Cooking