Fine Cooking (April/May 2013)
When's the last time you put down your fork and said, "Gosh, those are good onions"?
Have you ever said that?
Onions tend to get relegated to "ingredient" rather than "side dish." Nearly every recipe we make, it seems, starts with a diced onion. But we almost never see onions as a featured star.
If you're looking to change that, start with these Spicy Glazed Onions.