Braised Onion Slices Recipes

BRAISED RED ONIONS

Steps:

• Cut the onions in half through the root then into slices cutting through the root again.
• Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
• Pour in the wine add the fennel seeds sugar salt and pepper.
• Partially cover with a lid and cook gently for approx 10 minutes.
• They should be tender and most of the liquid evaporated.
• Serve hot.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

Steps:

• Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
• Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

BRAISED ONION SLICES WITH BOURBON

Steps:

• Heat butter and oil in a large heavy-bottomed sauté pan.
• Add onions and sear on high for 2 minutes.
• Add salt, pepper and broth.
• Reduce heat and simmer 10-12 minutes.
• Add bourbon and cook down for 3 minutes.
• Add sugar, if using.
• Delish!

BRAISED ONIONS A LA JULIA CHILD

Steps:

• If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
• If you are using frozen pearl onions, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
• Pour in the stock, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs, season with salt and pepper to taste, and serve.

BRAISED ONION SLICES

Steps:

• Melt butter and oil in a heavy saucepan.
• Add onions and sear over high heat for 2 minutes.
• Add salt, pepper, and broth; reduce heat.
• Cover and simmer for 10 minutes or until just tender.
• Add whisky and let the sauce cook down slightly.
• Serve with beef, lamb, or chicken.