Glazed Onions

• 1 pound button or pickling onions
• 1/2 to 1 teaspoon dried rosemary
• 1 1/2 tablespoons butter
• 1 tablespoon dark (blackstrap) molasses
• 2 teaspoons Dijon mustard
• 1 tablespoon soy sauce

1. Bring a saucepan of water to a simmer, and add onions.
2. Simmer for 5 minutes, drain, and rinse with cold water.
3. Drain again.
4. Peel off skins; set aside.
5. Using a mortar and pestle or rolling pin, finely crush rosemary; set aside.
6. Place a large skillet over medium-low heat, and add butter.
7. When butter has melted, add rosemary, molasses, mustard and soy sauce.
8. Mix well.
9. Add onions, and reduce heat to low.
10. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes.
11. Serve hot.

button, rosemary, butter, molasses, mustard, soy sauce

Taken from cooking.nytimes.com/recipes/12068 (may not work)