Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Cook onions in rapidly boiling water for 1 minute; drain and cool slightly. To peel, cut a small X in top of onion. Squeeze from the root end to slip the skin off. Trim away the roots, if necessary.
Cook onions, covered, in a large skillet of lightly salted boiling water for 10 to 12 minutes or just until tender; drain.
Let onions stand at room temperature for about 30 minutes. Melt butter in a large skillet over medium heat; stir in sherry (or vinegar), sugar, salt and pepper. Add onions and cook over medium heat about 5 minutes or until onions start to brown and butter mixture is thickened, stirring occasionally. Turn into serving dish; sprinkle with Parmesan.