White-braised Onions—Glazed Onions
Published by Knopf
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish
Dietary Considerationside dish
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.
1961, 1983, 2001 Alfred A. Knopf