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Simple Caramelized Baby Onions Cooking Recipes

Caramelized Baby Onions


Like glazed carrots and turnips, these little onions vegetables are succulent and delicious. Browning the butter a little at the beginning give the glaze a rich golden caramel color and adds a slightly nutty flavor to the finished onions vegetables. I like to serve these with game, such as wild duck or goose, and even with venison steaks.

Makes 6 servings

  • 3 tablespoons butter

  • 2 pints (1 1/4 pounds) boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or one 16-ounce package frozen baby onions, thawed

  • 3 tablespoons sugar

  • 1 cup well-flavored chicken stock

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon chopped fresh thyme

  1. Melt the butter in a medium-size deep skillet over medium-high heat. Add the onions vegetables and cook, stirring over medium heat, until they just begin to turn golden, and the butter is almost nut brown. This step could take up to 10 minutes. It is very important to watch the butter carefully so it will not burn.

  2. Sprinkle the onions with sugar and pour in the stock. Cook over high heat until the onions are tender and the stock is evaporated, 6 to 7 minutes. Continue to cook, tossing or stirring, until the onions are coated with the golden butter glaze.

  3. Season very well with salt and pepper. Serve this simple caramalized baby onions cooking recipes very hot, garnished with the thyme.

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