By Megan is four months pregnant and the bump is undeniable now. She's past the nausea. Past the exhaustion. She's in what the books call "the second trimester glow," which is a real thing — she looks radiant in a way that has nothing to do with skincare and everything to do with biology and joy and the particular luminosity of a woman who is making a person.
She told her students this week. Not formally — a kid named Mateo noticed the bump and said, "Ms. Kowalski, are you getting bigger?" and she laughed and said, "I'm having a baby." The class erupted. Twenty-two nine-year-olds shouting suggestions for baby names. One kid suggested "Dinosaur." Another suggested "Princess." Mateo said, "You should name it after me." Megan came home and told me all of this and I laughed until I couldn't breathe.
At the brewery, the gose with lime and salt launched. It's a hit — light, tart, refreshing, the perfect patio beer. The head brewer said, "Your weird beer is selling." I said, "It's not weird. It's innovative." He said, "It's weird and it's selling." I'll take it.
Made a batch of pierogi for Sunday dinner at our house — Tom, Linda, Megan, the ultrasound photo on the fridge. Linda can't stop looking at the photo. She touches it every time she walks past the fridge. Tom pretends not to look at it. He looks at it every time he thinks no one's watching. The Kowalski men and their covert emotions. The baby is already loved by grandparents who show love through refrigerator glances and careful nonchalance.
A Sunday dinner with Tom and Linda and Megan and that ultrasound photo deserved sides that felt as unhurried and generous as the evening itself — nothing fussy, nothing that needed constant attention, just something warm and a little sweet sitting next to the pierogis. These pearl onions have become exactly that for us: a side dish that asks almost nothing of you but gives back something that tastes like it took all afternoon. On a night when Linda kept quietly touching that photo on the fridge and Tom pretended not to look, the least I could do was fill the table with food that felt like a soft landing.
Pearl Onions
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 1 1/2 lbs fresh or frozen pearl onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh flat-leaf parsley, chopped, for garnish
Instructions
- Blanch and peel (if using fresh). Bring a medium pot of water to a boil. Score a small X in the root end of each onion, then drop them into the boiling water for 1 minute. Drain and transfer immediately to a bowl of ice water. Once cool enough to handle, pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step and thaw completely before proceeding.
- Sauté in butter and oil. In a large skillet over medium heat, melt the butter with the olive oil. Add the peeled pearl onions in a single layer. Cook, stirring occasionally, for 5–7 minutes until they begin to turn golden on the outside.
- Add sugar and season. Sprinkle the sugar, salt, and pepper over the onions and stir to coat evenly. The sugar will help encourage gentle caramelization on the outside of each onion.
- Braise until tender. Pour in the broth and add the thyme. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring once or twice, until the onions are completely tender when pierced with a knife and the liquid has reduced to a light glaze.
- Finish and serve. Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate any remaining liquid and coat the onions in a glossy glaze. Taste and adjust seasoning. Transfer to a serving dish and scatter the fresh parsley over the top. Serve warm alongside pierogis, roasted meats, or any Sunday dinner that deserves a little extra care.
Nutrition (per serving)
Calories: 110 | Protein: 1g | Fat: 8g | Carbs: 10g | Fiber: 1g | Sodium: 160mg