1 lb Bermuda onions, trimmed and peeled
¼ Gosling’s Gold Rum
¼ cup honey
2 tbsp unsalted butter
Boil the onions in salted water until they are tender but still somewhat crisp. Drain well.
In a heavy-bottomed pot, heat together the butter, honey and rum and cook for about five minutes. Add the onions and cook until well glazed.