Glazed Onions

Oignons Glaces

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 1½ Dozen Small Onions of Uniform Size
  • 4 Tablespoonfuls of Sugar
  • A Cupful


Select small creole onions of uniform size, top the heads and the stems, and remove the skins, but not too closely, lest they should break up when boiling. Then take a frying pan large enough for the Onions to lie in it, side by side. Put the butter in it first, and when melted add the Onions. Then sprinkle with the sugar and water, and season with salt to taste. Simmer gently for an hour. The