12 to 16 small, preferably sweet, onions (each about 2 inches in diameter)
1/4 cup unsalted butter, plus more for roasting pan
1/2 cup chicken broth
Salt, to taste (about 1 teaspoon total)
Brown sugar, as needed

Preheat oven to 450 F.

Cut tops off the onions, then cut off root ends to make flat surfaces, but make sure roots stay intact to hold onions together. Next cut onions from top, almost to bottom of onions, again preserving their round shape. Repeat cross-cuts making grids across onion tops.

Butter a shallow roasting pan. Set onions, root-sides down, into roasting pan.

In a small saucepan heat the 1/4 cup butter with the broth until butter is just melted, then pour over onions. Sprinkle onions with the salt and then the brown sugar. Cover onions with foil and roast in preheated oven for 45 minutes or until just tender. Remove foil and roast onions about 30 minutes more, or until golden. If tops seem dry, baste them with pan juices after foil is removed.

May be made 1 day ahead and keep chilled, covered. Reheat in a hot oven before serving. Looks lovely encircling turkey with some fresh sage leaves tableside. Makes 12 servings.

— Recipe courtesy of The Willows Cooking School.