In a large nonstick skillet, combine 1 pound of pearl onions, ¼ cup of cider vinegar, 2 tablespoons of butter, ¼ cup of whiskey (or apple cider), 2 tablespoons of maple syrup, 1 teaspoon of dried thyme, and a pinch of kosher salt and pepper. Pour in ½ cup of water and stir gently to mix all the ingredients.

Set the skillet over medium-high heat and bring the mixture to a boil. Keep an eye on the bubbling, which should be vigorous as the liquid heats up.

Once boiling, reduce the heat to medium-low and cover the skillet with a lid. Allow the pearl onions to simmer gently for 6–8 minutes, or until they become tender.

After the simmering time, uncover the skillet and increase the heat back to medium-high. Allow the liquid to reduce and thicken, stirring occasionally, for about 10–12 minutes.

As the glaze thickens, taste the mixture and adjust the seasoning with salt, pepper, or maple syrup if desired.