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Onions Glazed


  • 12 middling-sized onions
  • 4 ounces of butter
  • about 2 ounces of powdered sugar
  • 1 or 2 tablespoonfuls of good meat-gravy


Peel the onions and put them in a saucepan with the butter, and set them on a slow fire; stir occasionally till they are about three-quarters done, when add the powdered sugar, stir now and then and finish the cooking. When done and well browned all around, add the meat-gravy, keep a few minutes on a rather brisk fire in order to reduce the sauce, but keep stirring and use. Onions prepared that way are excellent, and generally used to decorate meat.


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Hand-Book of Practical Cookery (1884).

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