Prep 15 mins
Cook 15 mins
Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie
- 1 lb boiling onions (about 1 1/2 - 2 inches in diameter)
- 2 tablespoons butter
- 1 tablespoon molasses
- 2 teaspoons prepared mustard
- 1⁄2 teaspoon rosemary
- 1 -2 teaspoon tamari soy sauce
- Blanch the peeled onions for 5 minutes in boiling salted water.
- Drain them, pat them dry and set aside.
- Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
- Add the onions and saute on low heat, occasionally basting the onions with the glaze.
- Turn the onions over at least once.
- After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
- Serve immediately.
Wish I could give more stars! I will triple this next time, it was wonderful. I used Weber's horseradish mustard as that's all I ever have. I served this with London broil. It was a restaurant quality meal, but it was too easy.
Mmmm, yummy flavor with the butter, molasses, rosemary and soy sauce! I used yellow onions and did not blanch. Thanks for posting! Made for the Secret Ingredient game!
I loooooove onions and these were some of the best I've ever eaten! I have no idea what 'boiling onions' are, so just used normal onions, sliced into rings, and skipped the blanching part and sauteed them in my frying pan with the other ingredients as per the recipe. Used maple syrup instead of molasses (not very common in Australia!). Beautiful flavour, the ingredients work so well together; I used the full amount of soy and it wasn't overpowering at all. Thanks for a great recipe!