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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 18 to 24 peeled white onions about 1 inch in diameter
- 1/2 cup white stock, canned chicken broth, dry white wine, or water
- 2 Tb butter
- Salt and pepper to taste
- A small herb bouquet: 2 parsley sprigs, 1/8 tsp thyme, and 1/3 bay leaf tied in cheesecloth
- A heavy-bottomed, enameled saucepan or skillet which will just hold the onions in one layer
Method
- Place the onions in the saucepan or skillet with the liquid, butter, seasonings, and herb bouquet.
- Cover and simmer very slowly, rolling the onions in the saucepan from time to time, for 40 to 50 minutes.
- The onions should not color, and should be perfectly tender yet retain their shape.
- If all the liquid evaporates during the cooking, add more by spoonfuls as necessary.
- Remove herb bouquet.
- May be cooked several hours in advance and reheated.
