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Thaw pearl onions and then saute in butter until golden brown.
Deglaze by adding a little water at a time.
Finish with heavy cream and reduce until you achieve a smooth consistency.
Season, to taste, with salt and pepper and serve immediately.
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Thaw pearl onions and then saute in butter until golden brown.
Deglaze by adding a little water at a time.
Finish with heavy cream and reduce until you achieve a smooth consistency.
Season, to taste, with salt and pepper and serve immediately.