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Onions Glazed

Peel twelve good-sized onions, throw them in boiling water, boil twenty minutes. Drain and throw them into cold water, peel off the first two skins; scrape out the middle of the onion with a teaspoon, making a well about the size of a hickory nut. Put an ounce of butter in a frying-pan, stand the onions bottom side down in the butter. Put a half teaspoonful of sugar in each onion and cook slowly over a fire until soft and slightly colored. Do not allow the butter to burn. Add a half pint of stock, cover the pan and let them cook slowly until the stock is reduced to the consistency of molasses. Baste the onions constantly with this liquor until they are thoroughly glazed, and they are ready to use as a garnish for roast beef or broiled steak, or are frequently served as a garnish to baked rabbits.