Ingredients
3 cups water1/2 pound fresh pearl onions, peeled1 tablespoon butter1-1/2 teaspoons sugar, divided1 pound carrots, cut into 1/4-inch slices6 bacon strips, cooked and crumbled1/2 cup chicken broth1 bay leaf3 teaspoons minced fresh thyme or 1 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.
