1 1/2 lbs. sm., white onions (about 22)
2 c. water
1 tsp. salt
3 tbsp. butter
1/2 tsp. dry mustard
1/8 tsp. pepper
1/3 c. brown sugar (packed)

Slice off the stem and root ends of the onions and peel off the outer layers. Place onions, water and salt in a 3 quart saucepan. Cook over high heat until the water comes to a boil. Reduce heat to low. Simmer for 30 minutes or until tender. Drain the onions and leave in the colander.

Place butter, mustard, and pepper in the same saucepan that the onions were in, and cook over medium heat until the butter melts. Stir to blend. Add the onions and sprinkle with brown sugar. Cook, turning often for 10 minutes or until onions are lightly glazed.