Glazed onions are glorious to accompany meat dishes.
Elements
Onions, 2 dozen
Butter, 100 g
Sherry, ½ glass
Broth, a ladle
Sugar, 2 tablespoons
Salt and pepper to style
Preparation
– Peel the onions
– In a pot with butter, brown the onions.
– Add the sugar and season with salt and pepper.
– Add the sherry and broth.
– Cowl (not utterly) the saucepan and let it boil, stirring often with a wood spoon, till the onions are effectively cooked and the broth has decreased.
– Serve the glazed onions heat or chilly.
