Glazed Onions

Recipe from "Reader's Digest: 30 Minute Cookbook"

Adapted by William Grimes

Updated April 29, 2024

Glazed Onions
Jodi Hilton for The New York Times
Total Time
30 minutes
Rating
4(37)
Comments
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Ingredients

Yield:4 servings
  • 1pound button or pickling onions
  • ½ to 1teaspoon dried rosemary
  • 1½tablespoons butter
  • 1tablespoon dark (blackstrap) molasses
  • 2teaspoons Dijon mustard
  • 1tablespoon soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

103 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 254 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.

  2. Step 2

    Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.

  3. Step 3

    Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

Ratings

4 out of 5
37 user ratings
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Comments

Elizabeth

Easy and EVERYONE raved about this little side dish.

donna

I used a bag of frozen pearl onions and it was fantastic. Developed great flavor in no time, with no effort, and few ingredients. It got raves from an" I don't like fancy food" parent. Keep it on your list of last-minute rescue recipes

Gwen

No molasses so I sprinkled in some brown sugar and balsamic vinegar. Cut back on dijon. DELICIOUS

julieann

I love to serve these little gems alongside the Thanksgiving meal and will give this recipe a try this year!

donna

I used a bag of frozen pearl onions and it was fantastic. Developed great flavor in no time, with no effort, and few ingredients. It got raves from an" I don't like fancy food" parent. Keep it on your list of last-minute rescue recipes

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Credits

Adapted from "Readers Digest: 30 Minute Cookbook"

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