Recipe by Cinnamom in Illinois
This is stupidly easy, and looks fancy! Makes an attractive side dish on a holiday table, but be sure to make lots if your family likes onions - they'll eat it up fast!
Top Review by mama smurf
Wonderful! I cut the recipe in half and had to use baby pearl onions that you had to boil and peel...couldn't find any frozen pearl onions in two stores. They worked out great. Served with Garlic and Red Potatoes En Papillote #254091 and Oven Pork Chops #230156 and a green salad. Thank you! Made for Spring PAC 09.
Directions See How It's Made
- Drain onions and place in small sauté/fry pan.
- Add honey and butter.
- Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
- Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
- Good with roasted poultry and pork.