Glazed Onions

• 36 pickling onions, peeled
• 300 ml (½ pint) chicken stock

Place onions in a frying-pan large enough for them to fit in one layer. Pour over the stock, wine, sugar, half the butter, salt and pepper. Bring to the boil, then simmer, uncovered, until the onions are tender and all the liquid has evaporated. Add the rest of the butter, shake the pan to glaze the onions and serve.