Glazed White Onions

• 1 pound small white onions
• 4 level teaspoons butter
• 4 ta

Peel onions and place in a small saucepan; cover with cold water and cook over a high flame until the water boils. Remove from the heat and drain.

Replace blanched onions in the saucepan; add butter and chicken stock; season with sugar and salt, to taste, and simmer over a low flame until onions have absorbed the liquid without burning and have taken on a little colour.