Title: Sipulia (Glazed Onions)
Categories: Ethnic Vegetable
Yield: 4 Servings
| 1 | lb | Boiling onions; 1 1/2" diameter |
| 2 | tb | Butter |
| 1 | tb | Molasses |
| 2 | ts | Prepared mustard |
| 1/2 | ts | Ground rosemary |
| 1 | | Tamari soy sauce |
Recipe by: Sundays at Moosewood Restaurant Blanch the peeled onions for 5
minutes in boiling salted water. Drain them, pat them dry, and set aside.
Melt the butter in a skilled. Add the remaining ingredients and stir until
smooth. Add the onions and saute on low heat, occasionally basting the
onions with the glaze. Turn the onions over at least once. After about 10
minutes, the glaze will be somewhat reduced and thickened and the onions
golden brown. Serve immediately.