Prep 10 mins
Cook 30 mins
This sounds delicious. I'll have to try it sometime.
- 2 1⁄2 lbs white pearl onions, each about 2-inches in diameter (about 40)
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 teaspoon caraway seed
- 3⁄4 teaspoon salt
- 1⁄2 cup sour cream
- Blanch onions in batches in a kettle of boiling water, for about 2 minutes per batch. Transfer to a colander to drain. Peel onions when cool enough to handle.
- In a deep skillet just large enough to hold onions in one layer, boil the onions, butter, sugar, caraway seeds, salt, and enough water to cover onions by 1/2-inch, until most of the liquid is evaporated. Cook onions over moderate heat, swirling skillet, until golden and beginning to brown. Add sour cream and salt and pepper to taste. Heat, stirring, until just heated through. Onions may be made 1 day ahead and chilled, covered. Reheat onions in a skillet over medium-low heat, stirring, until hot.