-
1
Bring a medium saucepan of water to a boil and fill a bowl with ice water.
-
2
Add the edamame to the boiling water and cook until tender, about 5 minutes.
-
3
Using a slotted spoon, transfer the edamame to a plate and pat dry.
-
4
Cook the pearl onions in the saucepan of boiling water for 3 minutes.
-
5
Drain the onions and transfer them to the bowl of ice water to cool completely.
-
6
Using a paring knife, trim off the root ends and peel the onions and pat dry.
-
7
Melt the 1/2 tablespoon of butter in a medium deep skillet.
-
8
Add the peeled onions and the sugar and cook over moderately low heat, stirring, until lightly browned, about 15 minutes.
-
9
Add the heavy cream and thyme and simmer until slightly reduced, about 5 minutes.
-
10
Add the edamame and Turkey Stock and bring to a boil.
-
11
Season with salt and pepper.
-
12
Stir the cornstarch slurry, then add it to the cream sauce and cook, stirring, until thickened, about 2 minutes.
-
13
Preheat the broiler and set a rack 6 to 8 inches from the heat.
-
14
Pour the edamame mixture into a 2-quart shallow baking dish.
-
15
In a small bowl, mix the 1 tablespoon of melted butter with the panko.
-
16
Sprinkle the crumbs over the edamame and broil for about 3 minutes, or until golden and bubbling; serve hot.
