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1 1/2 lb. small onions
1/3 c. sugar
2 Tbsp. butter or margarine
1/4 tsp. salt

In a medium saucepan over medium heat, in 1-inch boiling
water, heat the onions to boiling. Cover and cook 15 to 20
minutes until tender-crisp; drain. In large skillet over low
heat, stir sugar, butter, 2 teaspoons water and salt. Add
onions. Cook until glazed, about 5 minutes, stirring.

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