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My wife loves this recipe. I make it every year as part of our Turkey Day celebration, and every year it wins the award for Least Likely To Become Leftovers. It’s also the only part of my dinner that’s sweet. We don’t do the yams with marshmallow thing, and the pies we eat for dessert always come hours later.

While in Portugal, I made this for my sister-in-law when she organized a Thanksgiving dinner for an American friend who’d been living in Italy for many years. I promised to give her the recipe, but I forgot. Here it is, converted to European measurements.

.5 kg small boiling onions
75 grams butter
40 grams honey
salt

Bring a big pot of water to a boil, add the onions, and boil for 5 minutes if they’re really small, 8-10 if they’re big.

Drain and cool, then peel them. The easiest way to peel them is to cut the root base almost all the way through, then pull off a strip of the outer layer, then peel off the outer skin. (I do this part the day before, usually).

On the day of, melt the butter in a skillet large enough to hold the onions in a single layer. Medium heat. When the butter stops fizzing, add the onions and then the honey. Stir until everything is well combined.

The original recipe said they were done when slightly browned, but I cook them way past that point. I cook them until the glaze is dark, dark brown and incredibly thick, and the onions are basically falling apart.

Mirrored from Harry Connolly. You can comment here but not there.

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( 1 comment — Leave a comment )
rosefox
Nov. 23rd, 2015 12:36 am (UTC)
Wait, do you slice them, or cook them whole? How small is small?
( 1 comment — Leave a comment )