How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
12 pearl onions
2 tablespoons unsalted butter
1 pound frozen baby peas, thawed and drained
3 tablespoons low-sodium chicken broth
1 tablespoon finely chopped mint
1 tablespoon snipped chives
Kosher salt and freshly ground pepper
Bring a medium saucepan of water to a boil. Add the pearl onions and boil for 5 minutes. Drain and rinse under cold water. Peel the onions, leaving the root end intact.
In a medium, deep skillet, melt the butter. Add the pearl onions and cook over moderately high heat until browned, about 3 minutes. Add the peas and chicken broth, cover and simmer over moderate heat until the peas are tender and bright green, about 5 minutes. Remove from the heat. Add the mint and chives, season with salt and pepper and serve.