2 cans (1 pound each) small whole onions
1/2 cup dark molasses
1/4 cup white vinegar
1/4 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon grated orange rind
2 tablespoon slivered almonds, toasted


Drain onions. Combine remaining ingredients, except almonds; mix well. Simmer 15 minutes or until mixture thickens slightly. Add onions, spooning with syrup until the onions are well coated. Remove onions to a shallow baking dish. Broil for 5 minutes. Sprinkle with toasted almonds.

Yield: 6 portions.

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