Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels. Put a skillet that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can't stop at just one. If they look good and taste good they are ready.