Ingredients:

• 10 small white Onions
• 2 tbsp- Butter
• 1 tsp – chopped Lemon grass (optional)
• 1 cup – water
• 1/2 tsp- Corn flour
• 1 tsp- Vinegar
• 5-6 pinches salt
• 1 chilli finely chopped
• 1 tbsp – Sugar
• 1 tsp- Honey
• To garnish:
• 1 Spring onion greens, finely chopped
• 4-5 fresh Mint leaves, finely chopped
• 2 tbsp- grated, processed cheese

Method:

1. Make small crosses with knife on root base of onion.
2. This will avoid the onion from bursting open.
3. Drop into boiling water and cover for 4 minutes, simmer.
4. Remove, drop into cold water, slide out outer peels.
5. Put onions in shallow non-stick or heavy pan.
6. Drop in butter and stir fry for 2-3 minutes.
7. Sprinkle sugar over onions.
8. Stir gently, till sugar melts.
9. Add stock or water, bring to a boil.
10. Simmer till almost all liquid is evaporated.
11. Turn onions occasionally in between.
12. Dissolve corn flour, honey, salt, vinegar, chillies in 1/2 cup water.
13. Pour over onions, toss and cook till liquid is evaporated.
14. The onions should be left with a sticky glaze.
15. Garnish with chopped spring onions, mint and cheese before serving.

Recipe courtesy of Sify Bawarchi