These onions were served at a restaurant I visited in Florida, and the chef’s assistant shared the recipe with me. They make a unique side to many entrees.
—DIXIE TERRY GOREVILLE, IL
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
1 package (16 ounces) frozen pearl onions, thawed
2 tablespoons butter
2 tablespoons plus 1 1/2 teaspoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.