Ingredientsbr 2 teaspoons (10 mL) olive oilbr 1 lb (454 g) frozen pearl onions, thawed and patted drybr 2 teaspoons (10 mL) sugarbr Coarse salt and ground pepperbr ⅔ cup (160 mL) of white winebr 1½ teaspoons (7 mL) fresh thyme (or ¼ teaspoon (1 mL) dried)br br Directionsbr Heat oil in a heavy 10-inch fry pan over medium heat. Add onions. Cook, stirring occasionally, until beginning to turn golden, about 5 minutes.br Sprinkle over the sugar & season with salt and pepper. Add ⅔ cup of white wine and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.