Active Time

　　1 1/2 hr

　　Total Time

　　2 1/2 hr

　　We know they're a pain to peel, but we promise that these jewellike pearl onions are worth it. Cooked until just tender, they make a dazzling addition to the meal.

　　

Ingredients

Makes 8 servings (abot 4 cups)

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Cooks' notes:

　　· Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered.

　　·Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.