Glazed Onions is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic accompaniment of pearl (baby) onions cooked in butter, sugar and stock, where the liquid is reduced to a glaze that coats the onions. The full recipe is presented here and I hope you enjoy this classic British version of: Glazed Onions.
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This is a classic recipe for a Victorian version of Glazed Onions that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 104.—GLAZED ONIONS.
Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper-sized sautapan or stewpan, add a bit of butter, four lumps of sugar, a little salt, and just as much good stock as will cover the surface of the onions. Next, set the stewpan containing the onions over a moderate fire to boil very gently until they are done; and then, after running down their stock to a glaze, roll the onions gently in this, and serve as directed.
Modern Redaction
Ingredients:
12 pearl onions, peeled
2 tbsp butter
4 lumps of sugar
salt, to taste
100ml stock (about)
Method:
Combine the onions, butter, sugar and stock in a pan (add enough stock to just cover the onions). Season with salt to taste then bring to a boil, and cook gently until the onions are tender and the stock has reduced down to a glaze.
Roll the onions in the reduced stock to glaze them then serve warm.
