Pearl onions slowly caramelized in butter and flavored with grape molasses, a vegetable side often chosen alongside red meat and kebab. Easy to prepare but strong in flavor.
Soak the pearl onions in boiling water for a few seconds, then transfer to cold water; this makes the skins easy to peel.
Melt the butter and sauté the onions over low heat, stirring occasionally, until softened and golden.
Add the molasses, salt, and black pepper, and stir quickly until the onions are coated. Important: keep stirring constantly after adding the molasses, as it can stick to the bottom.
Important: Sauté the onions over low heat for a long time; high heat can burn the outside while leaving the inside raw. Caution: Stir quickly after adding the molasses, as it can stick to the bottom and burn.
If you soak the pearl onions in boiling water for a few seconds, peeling their skins becomes much easier.
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