Glazed Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select small creole onions of uniform size, top the heads and the stems, and remove the skins, but not too closely, lest they should break up when boiling. Then take a frying pan large enough for t...
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Ingredients
- 1½ Dozen Small Onions of Uniform Size
- 4 Tablespoonfuls of Sugar
- A Cupful of Water
- A Large Tablespoonful of Butter
- Salt to Taste
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