Petits pois à la Française

Peas with Pan-Fried Pancetta & Cos Lettuce

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Preparation info

  • Serve

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Ingredients

  • 30 g/1 oz butter
  • 12 baby onions, peeled
  • 1

Method

Bring a small saucepan of water to the boil. Melt the butter in another small saucepan over a medium heat. When it is foaming, throw in the onions and cook for 4–5 minutes, stirring occasionally, without browning. Season with salt and pepper, then add enough water to cover and cook for 15 minutes until the onions are soft and the liquid has reduced by half. Add the sugar and cook, stirring, for