Glazed Mushrooms and Onions

Bring a medium saucepan of water to a boil. Add the onions, cook for 30 seconds. Pour onions into a colander and cool under running water. Drain well. With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.

In a large skillet with a tight-fitting cover over medium heat, melt butter. Add the onions, mushrooms, rosemary, salt and pepper. Toss gently to coat vegetables with butter. Cover and reduce heat to low. Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes. Serve hot.