Glazed whole onions

• 350 g (½ lb) small onions
• 25 g (1

Trim the onions and remove the brown papery skins. Melt the butter in a heavy-based saucepan, and when it sizzles add the onions, tossing them about, so that they become slightly browned. Sprinkle the sugar over them and continue turning and tossing the onions over a very low heat until they are covered with a sticky brown glaze.

Add the stock, and, still shaking the saucepan from time