Pickling onions cooked in butter and sugar make an attractive and interesting vegetable accompaniment to roast meat.
Alternatively, if you use half quantities, the onions may be served as a garnish.
1 lb. pickling onions
1 oz. butter
2 teaspoon salt :f teaspoon white pepper
1 tablespoon sugar
Blanch the onions in boiling water for 5 minutes and drain them in a colander.
Put the onions in a medium-sized saucepan and add the butter, salt, pepper and sugar. Place the pan over moderately low heat.
Cover the pan and cook for 10 minutes, shaking the pan frequently to prevent the onions sticking to the bottom.
Remove the pan from the heat and transfer the onions to a warmed serving dish. Serve at once.