This unassuming recipe has big flavor despite a short ingredients list. To save time, peel the onions up to 24 hours ahead.

Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cook:
15 mins
stand:
30 mins
total:
75 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook onions in rapidly boiling water for 1 minute; drain and cool slightly. To peel, cut a small X in top of onion. Squeeze from the root end to slip the skin off. Trim away the roots, if necessary.

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  • In a large skillet cook onions, covered, in lightly salted boiling water for 10 to 12 minutes or just until tender; drain. Cover and chill up to 24 hours.

  • Let onions stand at room temperature about 30 minutes. In a large skillet melt butter over medium heat; stir in sherry, sugar, salt, and pepper. Add onions and cook over medium heat about 5 minutes or until onions start to brown and butter mixture is thickened, stirring occasionally. Turn into serving dish; sprinkle with cheese. Makes 8 servings.

To serve right away:

Onions may be prepared without the chilling step.

Nutrition Facts

117 calories; fat 7g; cholesterol 18mg; saturated fat 4g; carbohydrates 10g; mono fat 2g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 194.4IU; vitamin c 5.3mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 179mg; potassium 148mg; calcium 70.7mg; iron 0.4mg.
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