Braised Onion Slices Food

BRAISED ONIONS

Steps:

• Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
• Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

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 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.

BAKED ONION SLICES

Steps:

• In a small bowl, combine mustard, oil, honey, sage, pepper and salt.
• Slice onions crosswise into 1/2 inch thick slices.
• Place in single layer in greased 13x9 inch baking dish.
• Brush generously with mustard mixture.
• Cover with foil, bake 425F (220C) oven for 15 minutes.
• Remove foil and bake 10-15 minutes longer or until tender.

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.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

DRIED ONION SLICES

Steps:

• Peel and slice the onion into rings, as thinly as possible.
• Take a big pot and bring 500ml of water and the vinegar to a boil.
• Once boiling, drop in the onion rings and let the water return to a boil.
• Cook for two minutes, then drain and refresh under cold water.
• Spread out on paper towel and leave to dry.
• After an hour, pre-heat the oven to 60 C or 140 degrees F.
• Lay out the onions on a sheet of wax paper, spread over a baking sheet.
• Make sure they don't overlap and that they are lying flat.
• Sieve the icing sugar over the onions, then transfer the tray to the oven to continue the drying process.
• The length of time it takes to dry them will vary.
• Allow a couple hours, but keep an eye on them.
• When the onions are ready they will still be slightly soft but will crisp up when removed from the oven.