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35 mins
Glazed Onions Recipe

Glazed Onions

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Vegetarians

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This recipe for Glazed Onions is both straightforward and also, being somewhat unusual, is excellent when entertaining. Glazed Onions make an excellent side dish to prime rib and lots of other meats. They take time to slowly brown and caramelize, so don't try and rush the process. It’s easy to burn them—and it’s easy to remove them from the stove before they’re really done.

      Preparation Time: 5 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Glazed Onions

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 medium
¼ pint
beef stock
salt & pepper
1 oz
sugar lumps
2 teaspoons
caster sugar (superfine sugar)

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Glazed Onions

  1. Peel the onions and push a single clove into the base of each. Place in a greased oven-proof dish, spoon over the beef stock and then season with salt and freshly-ground pepper to taste. Gently heat the butter until it just melts and then spoon it over the onions.
  2. Bake in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 75-90 minutes until tender. Place a sugar cube on top of each onion and sprinkle with caster sugar (superfine sugar). Cook under a pre-heated hot grill until the sugar is completely melted (caramelised). Serve hot with roast or grilled meat.
  3. If you don't have the time or inclination to make your own beef stock, you can substitute a beef stock cube dissolved in 5fl oz (150ml - ¼pt) hot water.

Don't forget to remove the cloves from the onions before serving!
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Reviews of Glazed Onions

Rating 4 out of 5 - Many cooks will make this recipe again January 01 2015
I know you are going to think I'm weird but I love a glazed onion with an omlette of chopped Canadian bacon and american cheese! They are also great with a pizza with extra sauce, grilled chicken and cheese! I think I like them best next to a pan seared filet finished in the oven with a nice demi glace made from the cabernet I serve with dinner. Now if only I could get glazed onions to like me as much as I like them :)
(3 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again November 16 2014
I can honestly eat them straight, but my favorite use is balanced on a medium-rare steak. Yum!
(19 reviews)

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