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Pearl onions

Servings: 4 1 dozen pearl onions (either color will work fine)
1 c. of the short rib braising liquid or other stock
salt and pepper
½ oz. unsalted butter


Start by peeling the pearl onions. Add them to a pot, cover well with braising liquid or stock and let slowly simmer until tender—15–20 minutes. (If the onions start running low on liquid, add a little water.)

Cook until tender. Drain off any excess liquid. Add butter and season with salt and pepper.

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