Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. Before braising, saute peeled onions in one layer in butter until lightly browned. Then add liquid, salt and q1 teaspoon of sugar; cover and simmer slowly 25 minutes or until tender. Uncover, boil off excess liquid, and fold in another tbsp of butter if you wish.