Trim leaves and roots from radishes, slice them. Melt a tablespoon of butter in a skillet, then add the radishes and onion slices if you want. Then cook for about three minutes. Add half a cup of chicken stock and simmer with the lid on until tender. (About 3 or 4 minutes.) Then take the lid off and let the juices evaporate. My mother says this is called reducing. Whatever. :P

They were very good.