Remove the skin from the onions. Bring beef broth to a boil in a saucepan. Add onions. Simmer gently in it for 10 min, but do not bubble. Remove. Drain well. reserve clear soup.
Heat butter in a large frying pan. Sprinkle in sugar. Cook until golden brown. Add onions. Add a little hot onion broth. Add salt. Glaze the onions in it and let them turn light brown. This takes about 10 min. Shake the frying pan gently so that the onion glaze spreads over the onions.
What to serve with: With roast mutton, cured ox tongue or possibly with selkkaree. Also roast pork.
Preparation
15 min.
Preparation
15 min
Menu 4/48
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