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12 to 16 small onions
Trim the stem end of the onions and make an incision in the shape of a cross at the same end. Plunge the onions into boiling water and boil 1 minute. Remove from water and slip off the onion skins, then return the onions to the water, cover and simmer 20 minutes more.
Pour off all but 2 tablespoons of the water, stir in butter, honey, and all the remaining seasonings. Cook at a high simmer, uncovered, until the liquid is absorbed and the onions golden, stirring constantly (watch carefully to prevent scorching).
Poster's Notes:
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
4 teaspoons butter
2 tablespoons honey
A few strands of saffron, crumbled
Dash of ground cloves
1/8 teaspoon ground cumin
Dash of nutmeg
Salt
Freshly ground pepper
For once (!) I followed the recipe exactly and they were excellent! It was part of a dinner with friends whose daughter is vegetarian and I rose to the challenge (!) of doing a completely vegetarian Spanish meal!