“For years, I've prepared "Creamed Onions" as a side dish for traditional holiday meals. (That recipe is also posted.) This recipe is for a different method of preparing onions, and they're equally tasty. The onions here are caramelized, and the presentation is very nice when they are plated. Note: Be sure to use boiling onions, not the little pearl onions.”

Ingredients Nutrition


  1. 1. Fill a large saucepan or stockpot with water and heat to a rolling boil.
  2. 2. Add unpeeled onions and blanch for 2 or 3 minutes.
  3. 3. Drain and allow onions to cool.
  4. 4. Re-fill the saucepan or stockpot with water sufficient to cover the onions. Add bouillon cubes and heat to boiling temperature.
  5. 5. Peel each onion by cutting the root end, not the tail end, and then squeezing the onion from its skin.
  6. 6. Add the peeled onions to the boiling liquid and cook until fork tender but not mushy.
  7. 7. Remove onions and drain.
  8. 8. In a large skillet, melt the butter and then add the lemon juice and sugar.
  9. 9. Stir.
  10. 10. Add onions and cook until caramelized, gently stirring or rolling them around in the pan frequently until browned.

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