Glazed Red Pearl Onions
['2 1/2 lb fresh red pearl onions', '3/4 cup apple juice', '3/4 cup reduced-sodium chicken broth', '2 tablespoons unsalted butter', '2 (4-inch) sprigs fresh thyme', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'Garnish: fresh thyme leaves for sprinkling']
Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel.
Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.
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