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Category: Sides
Prep Time: Cook Time: Total Time:
3 tablespoons butter, melted
1/3 cup honey
3 tablespoons French cider or dry white wine
1/2 teaspoon ground nutmeg
1 pound small white onions
In a saucepan, mix the butter, honey, cider or wine, and nutmeg together and bring to a boil; simmer for a few minutes and reserve.
Score an X at the bottom of the onions; then peel the papery layers completely. Blanch the onions in a pot of boiling salted water for 7 to 8 minutes. They should not lose their shape or become mushy; they should retain some resistance when pierced by a cake tester.
Drain the onions and add to the honey mixture. Simmer very slowly until they are will glazed, shaking the pan frequently so that they do not stick. Continue cooking until the onions are completely cooked.
NOTE: This is a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny.
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ONIONS GLAZED WITH HONEY
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Category: Sides
Prep Time: Cook Time: Total Time:
3 tablespoons butter, melted
1/3 cup honey
3 tablespoons French cider or dry white wine
1/2 teaspoon ground nutmeg
1 pound small white onions
In a saucepan, mix the butter, honey, cider or wine, and nutmeg together and bring to a boil; simmer for a few minutes and reserve.
Score an X at the bottom of the onions; then peel the papery layers completely. Blanch the onions in a pot of boiling salted water for 7 to 8 minutes. They should not lose their shape or become mushy; they should retain some resistance when pierced by a cake tester.
Drain the onions and add to the honey mixture. Simmer very slowly until they are will glazed, shaking the pan frequently so that they do not stick. Continue cooking until the onions are completely cooked.
NOTE: This is a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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