Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boiling onions |
| 2 tablespoons | Margarine |
| 1 tablespoon | Molasses |
| 2 teaspoons | Prepared mustard |
| ½ teaspoon | Ground rosemary |
| 2 teaspoons | 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"