In a heavy saucepan, over high heat, melt the butter. Then add the onions** and cook until lightly browned, about 10 minutes. Add the carrots and curry powder, stir welland cook for another 10 minutes.
Add the apple cider, bring to a boil then reduce and simmer, stirring often, uncovered, until the carrots are fork tender.
Take pan off the heat; toss the mint leaves in with the carrots. Serve immediately.
**If using fresh pearl onions, here’s an easy way to peel them. Step 1: Put the onions in a pot of boiling water boil for 1-2 minutes. Step 2. Drain into a colander. Step 3. Put onions in a large bowl of ice water (this will halt the cooking process). Step 4. Cut off one end, squeeze the other end, and the onion should pop out easily.