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"

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