These Sugar-Glazed Onions are a fantastic accompaniment to any holiday meal. In addition to being delicious they can be prepared ahead of time, and simply rewarmed on the stove or in the microwave prior to the meal.
I have used a variety of onions over the years when making this dish. For many years I used pearl onions, and glazed them along with brussel sprouts, or sometimes alone. What I discovered is that it can be a very tedious job peeling 3 pounds of pearl onions, even if you plunge them in boiling water first.
I prefer the white boiling onions which are larger than pearl, but still small, and much easier to peel. Cippolini onions, which are small, sweet and flatter in shape combined with the boiling onions both lend themselves to absorbing all that buttery sugary glaze without being overcooked. This year I even threw in some red cippolini onions which added to the prettiness of the dish.
Here’s how I make them.
Sugar-Glazed Onions (serves 8 to 10)
3 pounds onions ( a mix of white boiling onions and cippolini onions), peeled
½ cup unsalted butter
2 tablespoons sugar
Kosher salt to taste
Place the peeled onions in a skillet or saute pan with enough boiling water just to cover. Simmer til tender, but still firm, 6 to 7 minutes or longer depending on size.
Drain well. In the same skillet heat the butter and stir in the sugar. Add the onions. Stir to coat.
Continue stirring constantly over medium heat until golden brown and glazed. Season with salt.
If making in advance, cool in bowl. Cover and refrigerate. Reheat in skillet on stove or pop in the microwave before serving.