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  Added: Apr 07, 2006  •  Visited (303)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Glazed White Onions
(Oignons Glaces a Blanc)
What You Need:
  • 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

  • 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.
    To serve 4 to 6
     This recipe is also available in:
    Cuisine ╗ Europe ╗ French
    Main Ingredient ╗ Vegetables ╗ Onion
    Dish ╗ Side Dishes


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