Honey-Glazed Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

These onions have the most delicious flavour – slightly sweet with honey, but spicy with lemon, Worcestershire sauce and vinegar. They would go well with roast pork, baked gammon or with any grilled foods.


  • 450 g/1 lbsmall button onions
  • 25 g/1 oz butter
  • 1 tablespoon clear honey
  • 1 tablespoon sugar
  • juice of ½ lemon
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon wine vinegar
  • salt and freshly milled pepper


    Peel the onions, leaving them whole. Cover with fresh cold water and bring to the boil. Simmer for 5 minutes to blanch them and then drain.

    Melt the butter in a saucepan and add the honey, sugar, lemon juice, Worcestershire sauce, vinegar and a seasoning of salt and pepper. Stir over low heat until the ingredients have blended. Add the onions. Cover with a lid and simmer gently for 25 minutes, or until the onions are tender. Shake the pan occasionally to turn the onions in the mixture and remove the lid towards the end of the cooking time to encourage them to glaze a golden colour. Serve the onions hot with all the juices from the pan.