A frequent cause of complaint is onions disintegrating during slow cooking. The trick is to cook them slowly and to shake them rather than stir them during the latter stages because, once softened, aggressive stirring will cause them to disintegrate.
Peel the onions. Melt the butter in a shallow, wide saucepan, add the onions, season with the salt and stir gently with a wooden spoon to coat. Cook over a low heat for about 20 minutes, shaking at regular intervals to prevent them sticking.
Scatter over the sugar and, when this dissolves into the butter and the colour begins to turn to golden brown, add the chicken stock and swirl the pan around until the onions are nicely glazed.
© 1998 Alastair Little. All rights reserved.