Glazed Red Pearl onions

ingredients

• 2 1/2 pounds fresh red pearl onions
• 3/4 cup apple juice
• 3/4 cup reduced-sodium chicken broth
  3/4 cup water & 3/4 teaspoon bouillon
• 2 tablespoons unsalted butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 2 (4 inch) sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
•  ,
• Garnish: fresh thyme leaves for sprinkling

directions

Blanch pearl onions in a 6- to 2 gallons pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel.

Cook onions with remaining ingredients, covered, in a 12 inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.

Cooks' notes:

Onions can be blanched and peeled (but not cooked) 2 days ahead and chilled, covered.

Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat, about 10 minutes, before serving.