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.