2 teaspoons olive oil
2 tablespoons butter
2 - 1 pound frozen pearl onions, thawed and patted dry
Coarse salt and ground pepper
handfull of fresh chopped parsley (or something fresh and green)
Cook in oil butter mix, tossing occasionally, until beginning to brown, about 5 minutes.
Drizzle honey with sugar; season with salt and pepper. Add 2/3 cup water and parsley cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.