White-braised Onions—Glazed Onions

Updated February 23, 2016
This image courtesy of Joseph DeLeo

White-braised onions may be served as they are, or they may be simmered for a moment in a good cream sauce. Use them also as a garnish for fricassees or blanquettes.

Cooking Methodbraising



Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes


Taste and Textureherby, juicy, savory, sharp, sweet

Type of Dishvegetable


  • 18 to 24 peeled white onions about 1 inch in diameter
  • ½ cup white stock, canned chicken broth, dry white wine, or water
  • 2 Tb butter
  • Salt and pepper to taste
  • A small herb bouquet: 2 parsley sprigs, 1/8 tsp thyme, and 1/3 bay leaf tied in cheesecloth
  • A heavy-bottomed, enameled saucepan or skillet which will just hold the onions in one layer


Place the onions in the saucepan or skillet with the liquid, butter, seasonings, and herb bouquet. Cover and simmer very slowly, rolling the onions in the saucepan from time to time, for 40 to 50 minutes. The onions should not color, and should be perfectly tender yet retain their shape. If all the liquid evaporates during the cooking, add more by spoonfuls as necessary. Remove herb bouquet.

May be cooked several hours in advance and reheated.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password