Source of Recipe
List of Ingredients
12-20 small white onions
2 Tbs (30 ml) butter
About 1 cup (250 ml) chicken stock
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
To peel the onions, drop them in boiling water for 1 minute. Drain
and rinse under running water. Trim off the root end and the skin
should slip off. Saute the onion is the butter until lightly browned.
Add enough chicken stock to come halfway up the onions. Add the
sugar, salt, and pepper and simmer covered until the onions are cooked
through, about 20 minutes. Drain and serve. Serves 4 to 6.