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Braised Onions

Name: Braised Onions
Yield: 4
Cuisine: American
Ingredients: 1 pound pearl onions, about 1 inch in diameter; Butter; Chicken stock or water (or vegetable stock for vegetarian option); Salt and pepper; Sugar (for brown-braised onions)

A recipe for pearl onions braised with butter and chicken stock — a great side dish for roast beef or stews.

4 97 cal

Ingredients

4 serv.

1 pound pearl onions, about 1 inch in diameter
Butter
Chicken stock or water (or vegetable stock for vegetarian option)
Salt and pepper
Sugar (for brown-braised onions)

Instructions

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1 Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. If you are using frozen pearl onions, defrost and drain them before the next step. 2a For "white-braised" onions: Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 tablespoon butter, season lightly, cover, and simmer slowly 25 minutes, or until tender. 2b For "brown-braised" onions: Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.
2 Uncover, boil off excess liquid, and fold in another Tbsp of butter if you wish.
3 For "creamed" onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting. Did you love the recipe? Give us some stars and leave a comment below!