Irish Cider-Glazed Pearl Onions

Method

1. Melt the butter in a wide frying pan or skillet over medium heat. Add the whole peeled onions and cook for 5-6 minutes, tossing frequently, until they begin to take on a light golden color.
2. Pour the dry cider into the pan to deglaze, scraping up any browned bits.
3. Stir in the brown sugar and tuck the bay leaf into the liquid. Bring to a boil, then reduce the heat to a simmer.
4. Simmer uncovered for 12-15 minutes, stirring occasionally, until the liquid reduces down into a thick, syrupy glaze and the onions are perfectly tender. Remove the bay leaf before serving.