Glazed Onions

Recipe from "Reader's Digest: 30 Minute Cookbook"

Adapted by William Grimes

Updated April 28, 2024

  • Jodi Hilton for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(38)
Comments
Read comments

—William Grimes

Featured in: I'm Cooking As Fast as I Can

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound button or pickling onions

  • ½ to 1 teaspoon dried rosemary

  • 1 ½ tablespoons butter

  • 1 tablespoon dark (blackstrap) molasses

  • 2 teaspoons Dijon mustard

  • 1 tablespoon soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 11 milligrams cholesterol; 103 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 254 milligrams sodium; 2 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.

  2. Step 2

    Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.

  3. Step 3

    Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Elizabeth

Easy and EVERYONE raved about this little side dish.

donna

I used a bag of frozen pearl onions and it was fantastic. Developed great flavor in no time, with no effort, and few ingredients. It got raves from an" I don't like fancy food" parent. Keep it on your list of last-minute rescue recipes

Gwen

No molasses so I sprinkled in some brown sugar and balsamic vinegar. Cut back on dijon. DELICIOUS

julieann

I love to serve these little gems alongside the Thanksgiving meal and will give this recipe a try this year!

donna

I used a bag of frozen pearl onions and it was fantastic. Developed great flavor in no time, with no effort, and few ingredients. It got raves from an" I don't like fancy food" parent. Keep it on your list of last-minute rescue recipes

Private comments are only visible to you.

Credits

Adapted from "Readers Digest: 30 Minute Cookbook"

Recipe Tags

or to save this recipe.