Blanquette (glazed pearl onion garnish and doneness check only)

Choose the glaze for the dish: a blanc, blanc (blond), or brown; the food and flavour differ. A white sauce takes glace a blanc.

Cook the pearl onions on medium heat, letting the water evaporate until they are shiny and just cooked.

Check the simmering blanquette: cut a piece in half on the cutting board; with a little bite left, cook maybe another five minutes.