This is the dish everyone asks me to contribute to Thanksgiving dinner.
It's incredibly easy and crazy delicious!!
Fresh pearl onions are the devil to peel unless you know a little trick—blanch them in boiling water first, and they practically peel themselves.
Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking.
Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin.
2 cups peeled pearl onions
2 cups light chix stock
1½ tsp sugar
½ tsp salt
⅔ cup cream
1 Tbsp. minced chives
Combine onions, stock, sugar and salt in a medium sauce pot (8").Simmer until all liquid has evaporated and onions are tender. Add cream and cook until thickened. Stir in chives and season!!