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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Ingredients

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Directions

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 179 mg sodium. 148 mg potassium; 10 g carbohydrates; 1 g fiber; 7 g sugar; 2 g protein; 194 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 0 mg iron;

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