Caramelized Thanksgiving Onions

1. 1

   1. Fill a large saucepan or stockpot with water and heat to a rolling boil.

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   2. Add unpeeled onions and blanch for 2 or 3 minutes.

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   3. Drain and allow onions to cool.

4. 4

   4. Re-fill the saucepan or stockpot with water sufficient to cover the onions. Add bouillon cubes and heat to boiling temperature.

5. 5

   5. Peel each onion by cutting the root end, not the tail end, and then squeezing the onion from its skin.

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   6. Add the peeled onions to the boiling liquid and cook until fork tender but not mushy.

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   7. Remove onions and drain.

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   8. In a large skillet, melt the butter and then add the lemon juice and sugar.

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   9. Stir.

10. 10

    10. Add onions and cook until caramelized, gently stirring or rolling them around in the pan frequently until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.