VCE: Braised Boiling Onions or Shallots

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* Exported from MasterCook Mac *

 

Braised Boiling Onions or Shallots

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 395

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound boiling onions

or cipolline or shallots

or a mixture

2 tablespoons butter or olive oil

2 small bay leaves

2 thyme sprigs

2 teaspoons sugar

salt and freshly milled pepper

1/2 cup dry white wine or vermouth

 

Serves 4 to 6

 

A handsome dish when made with a mixture of shallots, white and red

boiling onions,and cipolline.

 

Blanch the onions in boiling water for 2 minutes, then drain and

remove the outer skin. If using shallots, peel them raw and pull them

apart at their natural divisions. Melt the butter in a skillet with

the bay leaves and thyme and add the onions and sugar. Cook over

medium heat, shaking the pan occasionally, until browned in places,

10 to 15 minutes. Season with 1/2 teaspoon salt and pepper to taste

and add the wine. bring to a boil,then lower the heat, cover, and

simmer until the onions are tender, 15 to 20 minutes.Check once or

twice during cooking, and if the pan is dry , add a few tablespoons

water. Remove the lid and reduce the remaining juices to a syrupy

glaze.

 

 

 

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Per serving (excluding unknown items): 50 Calories; less than one

gram Fat (4% calories from fat); 1g Protein; 12g Carbohydrate; 0mg

Cholesterol; 3mg Sodium

Food Exchanges: 1 1/2 Vegetable

 

 

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