Glazed Onions

Parboil the onions for 3 minutes.

Slip off skins.

(Frozen onions may be used.)

In a skillet, combine onions, olive oil, 1/2 tablespoon of sugar and chicken broth.

Bring mixture to a boil and simmer, covered, for 12 to 15 minutes or until onions are tender. Remove cover and simmer until liquid is reduced to a syrup.

Add 1 tablespoon of sugar and 3 tablespoons of water and cook mixture over moderately high heat, swirling the skillet until the sugar is melted and the onions are golden and glazed evenly.

This takes a while but is worth the effort.