Put whole washed beets into a pan of water. Bring to a simmer and cook until tender. Make sure the beets stay submerged. Cool the beets for a minute, peel them and cut them into batonnets (¼ x ¼ x 2 in). Protect your hands and the work surface from staining. Heat butter in a pan, add the onions and sweat. Toss in the beets with the remainder of the ingredients. Reduce over medium heat until the beets are glazed.