35 mins
Glazed Onions
Recipe by Graham
This recipe for Glazed Onions is both straightforward and also, being somewhat unusual, is excellent when entertaining. Glazed Onions make an excellent side dish to prime rib and lots of other meats. They take time to slowly brown and caramelize, so don't try and rush the process. It’s easy to burn them—and it’s easy to remove them from the stove before they’re really done.
Ginger Marmalade 
Gnocchi, Ham and Pea Casserole Ingredients for Glazed Onions
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Glazed Onions
- Peel the onions and push a single clove into the base of each. Place in a greased oven-proof dish, spoon over the beef stock and then season with salt and freshly-ground pepper to taste. Gently heat the butter until it just melts and then spoon it over the onions.
- Bake in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 75-90 minutes until tender. Place a sugar cube on top of each onion and sprinkle with caster sugar (superfine sugar). Cook under a pre-heated hot grill until the sugar is completely melted (caramelised). Serve hot with roast or grilled meat.
- If you don't have the time or inclination to make your own beef stock, you can substitute a beef stock cube dissolved in 5fl oz (150ml - ¼pt) hot water.
GRAHAM'S HOT TIP:
Don't forget to remove the cloves from the onions before serving!
Reviews of Glazed Onions
 January 01 2015I know you are going to think I'm weird but I love a glazed onion with an omlette of chopped Canadian bacon and american cheese! They are also great with a pizza with extra sauce, grilled chicken and cheese! I think I like them best next to a pan seared filet finished in the oven with a nice demi glace made from the cabernet I serve with dinner. Now if only I could get glazed onions to like me as much as I like them :) Maxine (3 reviews) |
 November 16 2014I can honestly eat them straight, but my favorite use is balanced on a medium-rare steak. Yum! dantheman (19 reviews) |
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