400 g button onions
chicken stock
salt and pepper
1 tbsp light soft brown sugar
2 tbsp (1 oz) 25 g butter
a pinch of grated nutmeg
chicken stock
salt and pepper
1 tbsp light soft brown sugar
2 tbsp (1 oz) 25 g butter
a pinch of grated nutmeg
method
1. Skin the onions and put them in a saucepan into which they just fit in one layer.
2. Add just enough stock to cover them.
3. Heat to simmering point, and simmer for 15-20 minutes until the onions are just tender, adding a very little extra hot stock if needed.
4. When the onions are ready, the stock should be reduced almost to a glaze.
5. Remove from the heat, and add the rest of the ingredients.
6. Turn the onions over with a spoon to blend the extra seasonings well with the stock and to coat the onions.
7. Return to the heat, and shake the onions in the pan, until the glaze and fat give them a shiny brown coating.
8. Serve at once, with the remaining syrupy glaze
2. Add just enough stock to cover them.
3. Heat to simmering point, and simmer for 15-20 minutes until the onions are just tender, adding a very little extra hot stock if needed.
4. When the onions are ready, the stock should be reduced almost to a glaze.
5. Remove from the heat, and add the rest of the ingredients.
6. Turn the onions over with a spoon to blend the extra seasonings well with the stock and to coat the onions.
7. Return to the heat, and shake the onions in the pan, until the glaze and fat give them a shiny brown coating.
8. Serve at once, with the remaining syrupy glaze
serving amount
serves 4
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