Sweet and Sour Pearl Onions

Prep: 10 minutes
Cook: 32 minutes
Serves: 6

2 1/2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 16-ounce bags frozen pearl onions, thawed
Fine sea salt and freshly ground black pepper
1/4 cup chicken bone broth
1/3 cup sherry vinegar
1 tablespoon raw honey

1. Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add the onions, sprinkle with salt, raise the heat to medium-high and cook, stirring occasionally, until the liquid has cooked off and the onions are beginning to caramelize, 10 to 15 minutes.

2. Pour the broth, vinegar and honey into the skillet; stir and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid has reduced to a glaze and the onions are caramelized on the outside, 10 to 15 minutes longer, adding the remaining 1/2 tablespoon of butter during the last 5 minutes. Season with salt and pepper and serve.