Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes.
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed
2-1/2 tablespoons light brown sugar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides, 10 to 12 minutes. Sprinkle with the brown sugar and gently stir in the mustard to make a smooth coating over the onions. Cook two minutes more. Sprinkle with parsley and serve hot.
Makes 6 small servings.