| |
|
What You Need:
(To serve 4 to 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
|
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.
|
|
|
|
|
