2 lb. pearl onions
3 tbsp butter
2 tbsp currant jelly
2 tsp sugar
1/4 tsp salt

In a deep 12 inch skillet, over high heat, heat 1 inch water to boiling. Add onions, heat to boiling. Boil one minute. Drain. Peel onions, leave a little of the root ends to help hold shape during cooking. In same skillet, over high heat, heat one inch water to boiling. Add onions, heat to boiling. Reduce heat to low, cover and simmer 5-10 minutes until onions are tender. Drain. Wipe skillet dry. In same skillet, over high heat, cook onions, butter, currant jelly, sugar and salt, stirring occasionally, until onions are browned and glazed, about 10 minutes.

Makes 8 servings.