Subject: Glazed Onions
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 14 2001 - 09:17:58 EST
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F O O D F U N N Y
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As reader Marguerite Pough says, this is one for the ol' World Wide
Recipes Groan-O-Meter:
Seattle has a reputation for rainy weather, so it wasn't surprising
when Wang's Chinese Buffet restaurant started advertising "Dim Sun
on Weekends."
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T O D A Y ' S R E C I P E
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These sweet glazed onions are often served as an accompaniment to
roast beef in Denmark. I think they're good enough to go well with
almost anything.
Glazed Onions
2 lbs (900 g) small onions, peeled
3 Tbs (45 ml) butter
6 Tbs (90 ml) brown sugar
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Boil the onions in salted water until almost tender, about 10 minutes.
Drain on paper towels. Melt the butter and brown sugar in a large
skillet over low heat. Add the onions and cook 15 minutes, stirring
frequently, until the sugar mixture coats the onions. Season with
thyme, salt, and pepper. Serves 4 to 6.
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