Creamed Edamame and Pearl Onions

1. 1

   Bring a medium saucepan of water to a boil and fill a bowl with ice water.

2. 2

   Add the edamame to the boiling water and cook until tender, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the edamame to a plate and pat dry.

4. 4

   Cook the pearl onions in the saucepan of boiling water for 3 minutes.

5. 5

   Drain the onions and transfer them to the bowl of ice water to cool completely.

6. 6

   Using a paring knife, trim off the root ends and peel the onions and pat dry.

7. 7

   Melt the 1/2 tablespoon of butter in a medium deep skillet.

8. 8

   Add the peeled onions and the sugar and cook over moderately low heat, stirring, until lightly browned, about 15 minutes.

9. 9

   Add the heavy cream and thyme and simmer until slightly reduced, about 5 minutes.

10. 10

    Add the edamame and Turkey Stock and bring to a boil.

11. 11

    Season with salt and pepper.

12. 12

    Stir the cornstarch slurry, then add it to the cream sauce and cook, stirring, until thickened, about 2 minutes.

13. 13

    Preheat the broiler and set a rack 6 to 8 inches from the heat.

14. 14

    Pour the edamame mixture into a 2-quart shallow baking dish.

15. 15

    In a small bowl, mix the 1 tablespoon of melted butter with the panko.

16. 16

    Sprinkle the crumbs over the edamame and broil for about 3 minutes, or until golden and bubbling; serve hot.

* Per serving · 4 servings · Values may vary.