Dissolve stock cube in 500ml hot water in a heatproof glass bowl & set aside
In a large frying pan, wide enough to hold all 30 onions in a single layer, heat the oil & butter. Add onions & fry until just starting to colour. Add sugar and cook until beginning to caramelise the add stock, seasoning & tyme.
Cover & cook very gently until the onions are tender, for about 15 mins. Check from time to time to make sure they do not burn ir dry out.
Serve immediately
Originally Submitted
7/3/2010
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