1. Blanch the peeled onions for 5 minutes in boiling salted water. 2. Drain them, pat them dry and set aside. 3. Melt the butter in a skillet. Add the remaining ingredients and stir until smooth. 4. Add the onions and saute on low heat, occasionally basting the onions with the glaze. 5. Turn the onions over at least once. 6. After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
