12 firm white onions, each about 2 T honey
1½ inches in diameter ½ tsp salt
4 T butter
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Preheat the oven to 400°. Drop the onions into enough boiling water to
immerse them completely and cook briskly, uncovered, for about a minute.
Drain the onions in a sieve or colander. With a small, sharp knife, trim
the stem ends, slip off the white parchmentlike skins, and cut the tops
from the onions. Arrange the onions side by side in a baking-serving dish
just large enough to hold them in one layer.In a small skillet, melt the butter over moderate heat. When the foam begins to subside, add the honey and salt and stir until it is hot and fluid. Pour the honey mixture over the onions, turning them about with a spoon to coat them evenly.
Basting the onions occasionally with the cooking liquid, bake them in the middle of the oven for about 45 minutes, or until they are golden brown and show no resistance when pierced deeply with the point of a small knife. Serve at once, directly from the baking dish. Serves 4.
