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2 pounds pearl onions
Blanch onions, peel and drain well.
Melt the butter. Add salt and sugar. Blend well. Add the water. Blend well. Add the onions and coat.
The blanched onions should be cooked enough....they should remain crispy for the recipe. If not drained well, the sauce will be thinner.
Posted by Pauline Miller
Nutritional Info Per Serving: N/A
4 tablespoons butter
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon water