Brown-Glazed Onions
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 21 white onions, about 1-inch
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons oil
- 1⁄2 cup beef stock
- salt and pepper
- 4 sprigs parsley
- 1 bay leaf
- 1⁄4 teaspoon fresh thyme leave
directions
- Onions: One recipe requires 18-24 onions. Peel the onions (which is made easier by blanching them in boiling water for 1-2 minutes).
- Tie bouquet garni ingredients in cheesecloth (parsley, bay leaf, and thyme).
- Heat a 9- or 10-inch skillet over medium heat. Add the butter and oil - when they are bubbling, add the onions, rolling them to brown them as evenly as possible all over. This will take about 10 minutes. Try not to break the skins.
- Then, either bake or braise on the stovetop.
-
To braise stovetop:
- Pour in the liquid and season with salt and pepper. Add the bouquet.
- Cover and simmer for 40-50 minutes until the onions are tender, retain their shape, and the liquid is reduced to a sticky glaze. Remove, discard the bouquet, and serve.
-
To bake:
- Preheat oven to 350°F.
- Transfer the onions and their cooking fat to a baking dish or casserole (onions need to fit in a single layer).
- Bake, uncovered, in the upper third of the oven for 40-50 minutes, turning them once or twice, until they are tender and keep their shapes. Remove the bouquet and serve.
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RECIPE SUBMITTED BY
StevenHB
Hingham, Massachusetts
Without coffee, chocolate, and beer, in that order, life as we know it would not be possible