SERVES 4 3 tablespoons unsalted butter 1 pound fresh pearl or cippolini onions, peeled (see Note above) Kosher salt and freshly ground black pepper Melt the butter in a 12-inch heavy-bottomed stainless steel or cast iron skillet over medium heat Add the pearl onions and reduce the heat to low The onions should be at a steady sizzle with small bubbles forming under them—adjust the heat as necessary Cook, shaking and turning the onions every to 10 minutes, until completely tender and well browned on all surfaces, about 30 minutes Season to taste with salt and pepper Serve, or reserve for another use as desired (see Note above) KNIFE SKILLS: How to Peel Pearl Onions The easiest way to peel pearl onions if you’ve got a huge batch of them is to cut off the tops and bottoms, then plunge them into boiling water for about 1 minute, immediately followed by an ice bath The skins should slip right off For a more reasonably sized batch of onions, it’s faster to simply peel them by hand rather than to wait for a pot of water to boil (1) Start by cutting off both ends with a sharp knife (2) Then, holding an onion in one hand, use a paring knife to lightly score just the outermost layer (3) Alternatively, stand the onion on one of its cut surfaces on your cutting board and use the tip of the knife to score it Once scored, the outer layer should be easy to remove (4) ... off both ends with a sharp knife (2 ) Then, holding an onion in one hand, use a paring knife to lightly score just the outermost layer (3 ) Alternatively, stand the onion on one of its cut surfaces on... immediately followed by an ice bath The skins should slip right off For a more reasonably sized batch of onions, it’s faster to simply peel them by hand rather than to wait for a pot of water to boil (1 ) Start by cutting...KNIFE SKILLS: How to Peel Pearl Onions The easiest way to peel pearl onions if you’ve got a huge batch of them is to cut off the tops and bottoms, then plunge them into boiling water for about 1 minute,