1 pound pearl onions, peeled
1 1/2 ounces whole butter
1 tablespoon sugar
salt and pepper, to taste
Servings: 8
1. Place the onions, butter and sugar in a sauté pan and add enough water to barely cover.
2. Boil the onions, allowing the water to evaporate. As the water evaporates, the butter-and-sugar mixture will begin to coat the onions. When the water is nearly gone, test the doneness of the onions. If they are still firm, add a small amount of water and continue to boil until the onions are tender.
3. Sauté the onions in the butter-and-sugar mixture until they are glazed.
Yield: 1 pound (450 g)
1 1/2 ounces whole butter
1 tablespoon sugar
salt and pepper, to taste
Servings: 8
1. Place the onions, butter and sugar in a sauté pan and add enough water to barely cover.
2. Boil the onions, allowing the water to evaporate. As the water evaporates, the butter-and-sugar mixture will begin to coat the onions. When the water is nearly gone, test the doneness of the onions. If they are still firm, add a small amount of water and continue to boil until the onions are tender.
3. Sauté the onions in the butter-and-sugar mixture until they are glazed.
Yield: 1 pound (450 g)
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