Whole Glazed Onions

• 1 pound small silverskin onions
• ⅓ cup clarified butter or unsaturated oil of your choice

Blanch the silverskins in lightly salted boiling water for 2 minutes. Drain well, then peel and cut a cross in their root ends. Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, until golden. Add the sugar; it will caramelize and accentuate the brown color of the onions. Season with salt and pepper, reduce the heat to medium low, and cook until the onions a