Glazing Pickling Onions



24 pickling onions, peeled
15 g (0.5 oz) butter
15 ml (1 tbsp) sugar
Salt and freshly ground pepper

Put the onions in a low-sided saucepan or frying pan large enough to hold them in a single layer, if possible, and add just enough water to barely cover. Season with salt and pepper, and add 15 g (1/2 oz) butter and the sugar. Bring to the boil. Cover with a round of buttered baking parchment, reduce the heat and simmer for 8-10 minutes. Remove the paper and continue cooking until the liquid evaporates. (watch carefully because the onions will burn easely.) Then continue cooking the onions in the butter remaining in the pan, until golden brown. Shake the pan frequently to colour the onions evenly.