A wonderful side to roast beef and stews.
12 to 16 onions, about 1 inch in diameter, to serve 4
Chicken stock (or vegetable stock for vegetarian option)
Salt and pepper
To peel, drop onions into boiling water for exactly 1 minute. Drain and refresh in cold water. Shave off ends; slip off skins. Pierce a cross 1/4 inch deep in root ends to prevent bursting.
For “white-braised” onions:
Arrange in 1 layer in a saucepan with chicken stock or water to come halfway up. Add 1 Tbsp butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.
For “brown-braised” onions:
Before steaming, sauté peeled onions in 1 layer in butter and oil until colored. Then add liquid, salt, and 1 tsp sugar; cover and cook as above.
Uncover, boil off excess liquid, and fold in another Tbsp of butter if you wish. For “creamed” onions add heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting. Fold in chopped parsley if you wish.
Via Julia’s Kitchen