Creamed Pearl Onions

1. 1

   Blanch onions in a large pot of boiling water 2 minutes, then drain and peel.

2. 2

   Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then cook onions, stirring occasionally, until golden in patches, about 8 minutes.

3. 3

   Add sugar, salt, cloves, and enough water to cover onions and simmer, covered, until onions are tender but not falling apart, 25 to 30 minutes.

4. 4

   Boil onions, uncovered, until liquid is reduced to about 1/2 cup, about 20 minutes more.

5. 5

   Stir in cream and simmer, stirring, until slightly thickened, about 5 minutes.

6. 6

   Discard cloves, then season with salt and pepper.

7. 7

   Stir in parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.