3 lb. small white onions peeled
1/4 c. butter or margarine
1/3 c. sugar
2 tsp. lemon juice
1/2 tsp. dried rosemary leaves
In 1-inch of boiling water and 2 teaspoons salt in 3 quart saucepan, bring onions to boiling. Reduce heat and simmer, covered, 20 minutes or just until tender. (Do not overcook.) Drain very well; keep hot.
Meanwhile, make glaze: In large skillet, combine butter, sugar, lemon juice and rosemary. With wooden spoon, stir over medium heat until sugar dissolves and comes to boil. Add onions. Cook, uncovered, 10 minutes, turning onions several times.