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braising French
White-braised Onions—Glazed Onions Recipe-12834

Photo by: Joseph De Leo
Comments: 0


Oignons Glaces a Blanc

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.


  • 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

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4 and includes 1/4 teaspoon of added salt.

108kcal (5%)
111mg (5%)
6g (9%)
4g (18%)
15mg (5%)
49mcg RAE (2%)
6mg (10%)
23mg (2%)
0mg (1%)

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