Prep : 20 minutes Cook : 20 minutes Makes 4 servings
1 quart water
1-1/2 pounds small white onions in their skins
3 tablespoon butter or margarine
1/4 cup firmly packed light brown sugar
2 tablesoons water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 . In a 2-quart stockpot over moderate heat, bring 1 quart water to a boil . Add onions and cook until crisp-tender - 9 to 10 minutes . Drain in a colander and plunge into cold water . Trim off root ends and gently slip off skins .
2 . In a large heavy skillet over moderate heat - heat butter , sugar , water , salt and pepper . Cook , stirring until syruoy - 3 to 4 minutes . Add onions and cook until glazed - 4 to 5 minutes .
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GLAZED BEETS :
Prep : 10 minutes Cook 1 hour Makes 4 serving
3/4 cup orange marmalade
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
18 small beets (about 1-1/2-inch in diameter) boiled and peeled
1 . In a large skillet over moderate heat , cook and stir marmalade , lemon juice and orange zest until marmalade melts and mixture is syrupy about 3 minutes .
2 . Add beets and turn in syrup mixture until glazed and heated through . 5 to 6 minutes .
