Braised onions retain none of the bite of a raw onion; instead they are very tender and intensely savory. They work really well as a side dish or added to a stew such as chicken stewed in pomegranate juice or beef stewed in pomegranate juice. They also are a dish that involves very few ingredients, none of which are common allergens.
3 Tb. oil (See Oil in the Glossary)
1 lb. pearl onions, peeled and washed
3/4 c. chicken or beef broth (see Broth in the Glossary) or water
salt (See Salt in the Glossary)
black pepper (See Spices in the Glossary)
1 bay leaf
4 parsley sprigs, washed (See Produce in the Glossary)
4 thyme sprigs, washed (See Spices in the Glossary)
Heat the oil to medium in a thick-bottomed skillet and add the onions. The oil is hot enough when it makes an onion sizzle gently. Roll the onions around frequently so that they gradually brown more or less evenly without scorching. Once they are nicely browned (probably 10 minutes or so), add the broth, a sprinkle of salt, a sprinkle of pepper, the bay leaf, the parsley and the thyme. Bring to a boil, reduce heat to a simmer, cover, and cook for 40-50 minutes, until the onions are thoroughly tender and the liquid has cooked off (you can add small amounts of liquid during the cooking time if necessary to keep them from going dry). Salt and pepper to taste.
|Almost done braising in chicken broth|