Spicy Glazed Onions

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

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  1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
  
  


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  1 oz. (2 Tbs.) unsalted butter
  
  


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  1 Tbs. honey
  
  


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  Pinch to tsp. cayenne
  
  


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  Kosher salt
  
  


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  1/4 tsp. white wine vinegar; more to taste
  
  

Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.

Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)

Pearl Onions Au Gratin

Barbara Lynch, chef-owner of No. 9 Park and six other Boston-area restaurants,  has served this dish for years, originally inspired by the pickled pearl onions her mother served as an appetizer on toothpicks. One of her favorite suppliers for fresh produce is farmer Chris Kurth of Siena Farms in Sudbury, Massachussets.

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  2 lb. red or white pearl onions
  
  


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  3 thick slices pancetta, finely diced (1 cup)
  
  


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  1 Tbs. unsalted butter
  
  


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  2 small shallots, finely chopped (1/3 cup)
  
  


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  2 large cloves garlic, minced (1 Tbs.)
  
  


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  2 cups heavy cream
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. finely chopped chives
  
  


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  3/4 cup panko or coarse, dry bread crumbs
  
  


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  1/4 cup finely grated Parmigiano-Reggiano
  
  

Position a rack in the center of the oven and heat the oven to 350°F. In a 4-quart pot, bring about 2-1/2 quarts of water to a boil over high heat. Add the onions and cook until the water starts to boil again, about 5 minutes. Drain and rinse under cold water. Using a sharp knife, trim off the root ends, and then pinch the onions to slip them from their skins.

In a 10-inch straight sided sauté pan, cook the pancetta over medium heat until the fat has rendered, 3 to 4 minutes. With a slotted spoon, transfer the pancetta to paper towls to drain. Pour the fat into a heatproof cup and reserve.  

Add the butter to the skillet along with the shallots and garlic. Cook over medium heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes. Season to taste with salt and pepper. Transfer the onions to a 2-quart, shallow baking dish. Sprinkle with 1 Tbs. of the chives, and cover with the cream.

In a small bowl, toss the panko with the Parmigiano, pancetta, and 1-1/2 tsp. of the reserved fat (discard the remainder). Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes. Turn the broiler on high, and broil until brown, 3 to 4 minutes. Sprinkle with the remaining 1 Tbs. chives and serve.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

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  1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
  
  


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  4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
  
  


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  2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
  
  


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  2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
  
  


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  1/4 cup dry white wine
  
  


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  1 tsp. sherry vinegar; more to taste
  
  


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  Kosher salt and freshly ground black pepper
  
  

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Spicy Glazed Onions

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Pinch to tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. white wine vinegar; more to taste
  
  

Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.

Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)

Pearl Onion Gratin with Parmesan, Savory & Thyme

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  2 lb. frozen pearl onions, thawed
  
  


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  1 cup heavy cream
  
  


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  3 4-inch sprigs fresh thyme
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  3 Tbs. unsalted butter, melted
  
  


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  1 cup coarse fresh breadcrumbs
  
  


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  1/4 cup freshly, finely grated Parmigiano Reggiano
  
  


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  1/2 tsp. dried savory leaves, crumbled
  
  

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.