Small pearl onions caramelized in butter and glazed in their own reduced juices — a simple, sweet side for roasted meats.
Blanch the onions in boiling water 1 minute, rinse, cool, then trim and peel.
Heat the butter in a skillet over medium heat and cook the onions until browned and caramelized. Season, add just enough water to cover, and simmer partially covered 15 minutes.
Remove the onions and reduce the juices to about ¼ cup. Return the onions to glaze, and serve.
