Candied Green Onions
- 1 really large green onion per person
- Sugar
- Water
Candied White Onions
- 12 white onions, chiseled
- Butter
- 1/2 cup [125 mL] fine sugar
- 1 cup [250 mL] pale beer or wine
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Candied Green Onions
- Choose really large green onions, or use more if they are small.
- Peel and grossly cut green onions.
- Into a saucepan prepare a syrup with sugar and water.
- Add green onions to syrup.
- Syrup must completely cover green onions.
- Bring to a slow boil; lower heat to low.
- Simmer, covered, for 1 1/2 hours; green onions should have turned rosy.
- Using a slotted spoon, remove and drain green onions.
- Transfer green onions into a small jar.
- Serve at room temperature.
Candied White Onions
- Lightly brown onions into melted butter.
- Immediately add fine sugar.
- Thoroughly mix; lower heat.
- Stir often, being careful not to let onions stick to the bottom of the pan.
- Pour in beer or wine.
- Reduce over very low heat, until thick; refrigerate.
- Just before serving, slowly reheat into a microwave oven.
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