Danish Browned Onions
|White onions||24 Small (The Smaller, The Better)|
|Butter||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
To avoid tears in peeling, cook the onions in gently boiling water to cover for 5 to 8 minutes or until tender; cooking time depends on their size.
Drain, cool and peel.
Heat the butter in a frying pan.
Stir in the sugar and the salt.
Cook over low heat, stirring constantly, for a minute or two or until the sugar is melted.
Do not scorch.
Add the onions.
Cook over lowest possible heat until browned on all sides.
Stir with a fork or shake the pan frequently to avoid sticking.