2 lbs. sm. white onions, unpeeled
1 tsp. unsalted butter
1 tsp. vegetable oil
1 c. Madeira
1 1/2 tbsp. honey
3/4 tsp. salt

Boil onions for 5 minutes in a large pot of water; drain and plunge into cold water. Drain again and peel. In a nonstick skillet, heat butter and oil over medium heat until very hot. Add onions and pan fry about 5 minutes, turning often, until lightly golden. Combine Madeira, honey and salt and add to onions. Reduce heat to moderately low, cover and simmer 12 to 15 minutes until crisp-tender. Uncover and cook over medium heat, spooning liquid over onions until the liquid has been reduced to a glaze and the onions are golden brown, about 15 minutes. The onions can be made ahead and kept in the refrigerator. To reheat, place them in a nonstick skillet, cover and cook over low heat for 20 to 25 minutes. Serves 6.

I just love onions, and when the Vadalia onions are in season I find ways to use them. This recipe is so nice for a Thanksgiving dinner. I remember when I was a little girl, I had an Aunt that was a very good cook, and when she had us for Thanksgiving dinner she always served glazed onions with the meal.