BRAISING ONIONS RECIPES

BRAISED ONIONS RECIPE | MARTHA STEWART

Braised Onions Recipe | Martha Stewart image

These onions are braised withbutter and sugar.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

3 pounds red and white onions (about 15 small onions)
3 tablespoons unsalted butter
3 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

BRAISED ONIONS A LA JULIA CHILD RECIPE - FOOD.COM

Braised Onions a La Julia Child Recipe - Food.com image

These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb white pearl onion, peeled (may substitute frozen)
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
1/2 cup unsalted beef stock, defatted
salt & fresh ground pepper
1 bay leaf, preferably fresh
1 sprig thyme
2 sprigs parsley

Steps:

If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
If you are using frozen pearl onions, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
Pour in the stock, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 133.4, FatContent 9.6, SaturatedFatContent 3.5, CholesterolContent 11.4, SodiumContent 204.7, CarbohydrateContent 11.8, FiberContent 1.6, SugarContent 5, ProteinContent 1.3

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