1 Boiling salted water (enough to cover onions, used twice)
1 Small quantity of whole milk (approximately 1/4 cup / 60 ml per 4 onions)
1 tbsp (14 g) unsalted butter
1 Salt, to taste
1 Freshly ground black pepper, to taste
Instructions
1. Place the onions in a large bowl of cold water. While they are submerged, peel away the skins (the water prevents eye irritation). Drain.
2. Transfer the peeled onions to a saucepan large enough to hold them in a single layer. Cover with boiling salted water. Boil over high heat for 5 minutes, then drain thoroughly.
3. Return the onions to the saucepan and again cover with fresh boiling salted water. Reduce heat to maintain a steady boil and cook for 45 to 60 minutes, until the onions are fully tender when pierced with a skewer or paring knife but still hold their shape and have not begun to fall apart.
4. Drain the onions. Add approximately 1/4 cup (60 ml) whole milk per 4 onions — enough to create a thin, barely coating liquid, not a sauce. Cook over low heat for 5 minutes, until the milk is heated through and the onions are glazed and heated to the center.
5. Season with butter, salt, and freshly ground black pepper. Stir gently to coat and serve immediately.
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