Glazed Pearl Onions

Most of this appealed to me. I'm not a huge fan of cumin; it was okay here, but making this again, I might sub it out for something else. It needs something to balance the sweet & sour though. You don't need much of this -- kind of like cranberry sauce on the side of your Thanksgiving plate...just a few bites to wake up the plate with zingy flavor!

Ingredients

2 lbs fresh red or white pearl onions

2 ½ T butter

¼ C brown sugar

½ tsp ground cumin

pinch kosher salt

1½ tsp lime zest

¼ C lime juice

½ tsp flaky sea salt

Directions 

Blanche onions: Bring large pot of water to a boil; add onions. Boil 30 seconds; drain and shock (immediately immerse in ice water). Trim root ends, leaving core intact. Squeeze gently from tops to remove outer skins; discard.

Heat butter in a large nonstick skillet over medium-high. When butter sizzles, add onions in single layer; cover. Cook, stirring often, until onions are lightly caramelized (8-10 min).

While onions cook, whisk together brown sugar, cumin, kosher salt, 1 teaspoon lime zest, and lime juice in a small bowl. Pour over onions; toss to coat. Cover; cook over medium, stirring occasionally, until mixture is syrupy and onions tender (5-6 min).

Transfer onions and sauce to serving dish; sprinkle with flaky sea salt and remaining zest. Serve immediately.