Oignons Glacés

Glazed Onions

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 24 whole boiling onions
  • 1 teaspoon salt
  • 1 tablespoon s


Blanch onions in cold water as described above. Put them into a skillet with the rest of the ingredients. Bring to a boil, then simmer about 30 minutes, or until done. Do not cover with a lid during cooking. Liquids should evaporate down to the thick syrup which will glaze the onions. Toss the onions in the pan occasionally to coat them with the sauce. Serve plain, as a garnish to a dish, or in