Guest guest Posted March 27, 2008 Report Share Posted March 27, 2008 Braised Onions 1 pound pearl onions, about 1 inch in diameter butter vegetable stock salt and pepper 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. Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 tbsp butter, season lightly, cover, and simmer slowly 25 minutes, or until tender. Uncover, boil off excess liquid, and fold in another tbsp of butter if you wish. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.