Cut away root and leaf base from fresh, washed radishes if possible.
Chop heart leaves and equally larger beautiful leaves and later sprinkle over the finished dish.
Saute onion in a little bit of butter until translucent.
Put the radishes in boiling, lightly salted water, roll gently for 5 min, drain.
Add to the onion form and dress.
Season with a little salt, pepper and a pinch of sugar.