Preheat the oven to 400 degrees F. Drop the onions into enough boiling water to immerse them and cook briskly, uncovered for about a minute. Drain the onions in a sieve or colander. With a small, sharp knife, strip the stem ends, slip off the white parchment like skins and cut the tops from the onions. Arrange the onions in a baking dish just large enough to hold them in one layer.
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In a small skillet, melt the butter over moderate heat. When the foam begins to subside, add the honey and salt, and stir until the mixture is hot and fluid. Pour it over the onions, turning them with a spoon to coat them evenly Basting the inions occasionally with the cooking liquid bake them in the oven for about 45 minutes, or until they are golden brown and show no resistance when pierced deeply with the point of a small knife. Serve them at once, directly from the baking dish.
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