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Glazed White Onions
(Oignons Glaces a Blanc)
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| What You Need: |
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16 to 24 peeled white onions, about 1 inch in diameter
2/3 cup chicken stock, fresh or canned
2 tablespoons butter
Salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, bring the chicken stock, butter, and salt and pepper to taste to a boil. Drop in the onions, reduce the heat, cover and simmer very slowly for 20 to 30 minutes, or until the onions are tender, turning the onions occasionally with a spoon.
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2. The braising liquid should have reduced to a syrupy glaze; if it hasn't, remove the onions and boil the liquid down alone. Roll the onions around gently in the pan to moisten them with glaze before serving them in a heated vegetable dish.
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