- 2 1/2 lb fresh red pearl onions
- 3/4 cup apple juice
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 (4-inch) sprigs fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Garnish: fresh thyme leaves for sprinkling
- Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel.
- Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.