Admittedly, normally an item for a ‘special’ dinner, this recipe; pearl onions sautéed in champagne with a bit of butter, brown sugar and thyme, is actually pretty simple to toss together, absolutely delicious, and a great excuse for opening a bottle of bubbly.
Even if it’s just Wednesday.
I cheat and use a bag of frozen pearl onions, which cuts way down on the prep work, and cook the onions in a Scanpan skillet, which makes clean up a breeze.
•1 pkg frozen pearl onions
•1-1/2 tsp brown sugar
•1/4 tsp sea salt
•1 sprig fresh thyme
•1-1/2 tsp unsalted butter
•1 tsp Aleppo pepper
•1 tbsp Sherry Peppers Sauce
•2 cups champagne
•2 tbsp champagne
Note: I used a decent bottle of champagne, not my favorite, but not some $5 ‘bargain’ either. Remember, the wine you cook with should be a wine you wouldn’t mind actually drinking.
Arrange the onions in a large skillet with the butter, brown sugar, sea salt, and thyme.
Pour the two cups of champagne over all, stirring to blend.
Bring to a boil over high heat, then add the Aleppo pepper and Sherry Peppers Sauce and continue simmering on medium-high for about 20 minutes until the liquid has cooked away, the onions are nicely browned, and there is a bit of char on the bottom of the pan.
Add the remaining two tablespoons of champagne to deglaze the pan and scrape up any of that tasty, tasty char on the bottom.
Remove from the heat, cover, and let rest until the rest of dinner is ready.
We had ours with pan fried duck and roasted asparagus – a totally ‘special’ dinner.