Dainty button onions glowing in a golden glaze flavoured with soy sauce, mustard and rosemary make a rich, crunchy accompaniment to roast and grilled meat.
ingredients
serves: 4 - 6
1 pound 2 ounce button or pickling onions
1/2 — 1 teaspoon dried rosemary
2 tablespoons Butter
1 tablespoon black molasses
2 teaspoons Dijon mustard
1 tablespoon soy sauce
method
1. Put a kettle of water on to boil. Put the onions into a saucepan, cover them with boiling water and leave them to cook over a moderate heat for 5 minutes. Then pour them into a colander and cool them under a cold running tap. When they are cool enough to handle, drain them and peel off the skins.
2. Crush the rosemary as finely as possible, using a pestle and mortar or the end of a rolling pin.
3. Melt the butter gently in a skillet over a moderate heat. Then add the crushed rosemary, black molasses, Dijon mustard and soy sauce and mix them together well to make an emulsion.
4. Stir in the onions and cook them gently, stirring and basting them with the sauce, for 10 — 15 minutes, until the glaze has thickened and the onions are tender and golden brown. Watch them continuously as it is important not to allow the glaze to burn.
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