Makes: 10 portions. Cooking time: 40 minutes.
— 750 grams prepared button onions
— ½ liter brown stock
— 6 grams salt
— 50 grams butter
(1) Melt the butter in a shallow pan, add the onions and lightly color the onions golden.
(2) Barely cover with the brown stock and add the salt. Cover with a lid and allow to boil gently until cooked.
(3) Remove the lid and continue cooking until the liquid has evaporated leaving a syrupy glaze over the onions.
(4) Lightly toss the onions to ensure that all the onions are coated with the glazing liquid.