Glazed Onions

Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper-sized sautapan or stewpan, add a bit of butter, four lumps of sugar, a little salt, and just as much good stock as will cover the surface of the onions.

Next, set the stewpan containing the onions over a moderate fire to boil very gently until they are done; and then, after running down their stock to a glaze, roll the onions gently in this, and serve as directed.