4153 Glazed Onions

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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White glazed onions: Peel even-sized button onions without damaging the outer layer and place them in a pan with sufficient White Bouillon to barely cover together with 125 g oz) butter per 1 litre ( pt or U.S. cups) of Bouillon.

Cook on the stove until tender then remove the onions; reduce the cooking liquid to a glaze, replace the onions and roll them in the pan so as to coat with the glaze.

Brown glazed onions: peel the onions as above and cook them very slowly in a pan with butter and a pinch of sugar so that they colour and cook together at the same time.

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