Glazed Pearl Onions

• 24 red pearl onions
• 24 white pearl onions
• 5 grams granulated sugar

85°c (185°f); 35 minutes

Cut an X in the root end of each onion. Put the red and white onions in separate bowls and pour in boiling water to cover. When the onion skins have softened enough to be easily peeled, drain the onions. Peel them when they are cool enough to handle and trim the roots as necessary. Refrigerate until cold.

Place the red and white onions in separate bags.