Category: Vegetables

1 lb Boiling onions

2 tbsp Margarine

1 tbsp Molasses

2 tsp Prepared mustard

1/2 tsp Ground rosemary

2 tsp Tamari

Blanch peeled onions for 5 minutes in boiling salted water. Drain, pat dry & set aside.



Melt margarine in a skillet. Add remaining ingredients & stir till smooth. Add onions & saute over low heat, occasionally basting onions with the glaze. Turn onions over at least once. After about 10 minutes the glaze will be reduced & the onions golden brown. Serve immediately.



"Sundays at Moosewood Restaurant"