Glazed and caramelized small pickling onions

Peel the onions; to reduce the size, make a shallow incision or two on the side and remove an outer layer, repeating if still too big; trim the top.

Make all the onions the same size so they cook evenly.

Put the raw onions in a small pan with a little space and add water just to the height of the onions.

Add about 20 g butter and 20 g sugar; set the heat to high.

Cover with a paper circle; bring to a boil, then simmer until the water has almost all evaporated.

Uncover: the onions are now glazed, shiny and sweet; stop here for glazed onions.

For caramelized onions, keep cooking a few minutes more until the sugar caramelizes and starts to brown.

As soon as it browns, toss the onions very gently to coat them in the caramel, then let them sit again until brown but not burnt; scrape the caramel from the pan with a last toss and transfer to a container.