"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 doz creaming onions-peeled 2 T. sugar 3 T. chicken broth
Cook onions in 4 T. butter over low heat-20 minutes until tender. Shake pan occasionally. Sprinkle with sugar, continue cooking until syrup is light golden brown. Add chicken broth. Shake pan constantly until thickly glazed. Serve immediately.
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