Glazed Red Pearl Onions

 

2 1/2 lb fresh red pearl onions

3/4 cup apple juice

3/4 cup reduced-sodium chicken broth

2 T. unsalted butter

2 (4-inch) sprigs fresh thyme

1/2 tsp. salt

1/4 tsp. black pepper

Garnish: fresh thyme leaves for sprinkling

 

Blanch pearl onions in a 6- to 8-quart 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.