Total Time
46mins
Prep 20 mins
Cook 26 mins

This combination goes well with almost any entree.

Ingredients Nutrition

Directions

  1. Bring a medium saucepan of water to a boil.
  2. Add the onions and cook for 30 seconds.
  3. Pour the onions into a colander and cool under running water. Drain well.
  4. With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.
  5. In a large skillet with a tight-fitting cover over medium heat, melt butter.
  6. Add the onions, mushrooms, rosemary, salt and pepper.
  7. Toss gently to coat the vegetables with the butter.
  8. Cover and reduce to low heat.
  9. Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes.
  10. Serve hot.

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