Braised Baby Onions

• 1 tbsp olive oil
• 30 g butter
• 20 baby pearl onions

Heat a small pan, then add the olive oil and butter. Tip in the onions and fry for 4–5 minutes until golden brown all over. Add the sugar, toss well and cook for a few more minutes until the sugar has caramelised.

Carefully strain off the excess butter from the pan and add the chicken stock. Increase the heat and boil until the stock has reduced to a syrupy glaze. Pierce the onions with