​Edamame & Pearl Onions, Creamed–Serves 8

Cook edamame and onions in boiling water until tender, 3-5 min. Melt .5T butter in medium deep skillet. Add onions and sugar and cok over moderately low heat, stirring, until lightly browned, about 15 min. Add heavy cream and thyme and simmer until slightly reduced, about 5 min. Add edamame and turkey stock and bring to a boil. Season. Dissolve the cornstarch in 1T water. Stir the cornstarch slurry, then add it to the cream sauce and cook, stirring, until thickened, about 2 min. Preheat the broiler and set a rack 6-8″ from the heat. Pour the bean mix into a 2-quart shallow baking dish. In a small bowl, mix 1T melted butter w panko. Sprinkle the crumbs over the edamame and broil for about 3 min or until golden and bubbling. Can be made up to broiler directions and refrigerated for up to 2 days. Rewarm before proceeding.

Edamame 1 lb shelled
Onion 10 oz white pearl
Butter 1.5 T unsalted (1T melted)
Sugar pinch
Heavy Cream 0.75 c
Stock 0.5 c turkey
Cornstarch 1.25 tsp
Panko 0.5 c