Braised Pearl Onions

The most difficult part of this dish is peeling all the onions. Once you’ve got them peeled all you have to do is throw them in a covered pot for 15-30 minutes with some butter, wine and seasoning and let them go until nice and tender.

You can use either white or red. I like the color of the red. They are great as a side dish and with certain meats like lamb, steak or fish. The Julia version is here.

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