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Ingredients
- 2 ounces butter
- 1 1/2 lbs peeled white pearl onions
- 6 tablespoons sugar
- 1/2 cup chicken stock
Method
- Melt the butter in a large heavy bottomed saucepan until it sizzles.
- Add the onions and toss them for a few minutes so that they turn slightly brown.
- Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
- Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
- This will take about 15 minutes.
- Shake the saucepan from time to time while cooking.
- Serve very hot.
