Braised Onions 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.

CIPOLLINI ONIONS BRAISED IN RED WINE

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

BUTTER-BRAISED SPRING ONIONS WITH LOTS OF CHIVES

Steps:

• Lay onions in a large skillet, trimming top of dark greens to fit. Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes. Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer.
• Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute. Remove from heat and whisk in remaining 2 tablespoons butter. Return onions to skillet and turn to coat with sauce. Top with chives.

BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR

Steps:

• Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
• Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

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.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

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.

BROWN BRAISED ONIONS (JULIA CHILD)

Steps:

• When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
• Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
• Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.

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.

STEAK WITH BEER-BRAISED ONIONS

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
• Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
• Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD

Steps:

• Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
• It's spring greens!

BRAISED PEPPERS AND ONIONS

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

BRAISED & CREAMY VIDALIA ONIONS

Steps:

• In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.

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 WHISKEY ONIONS

Steps:

• Combine oil and butter in a heavy saucepan.
• Heat together over high heat until butter is melted.
• Add onions and cook for about 2 minutes.
• Add salt, pepper, and broth.
• Cover, reduce heat, and simmer about 10 minutes.
• Add Bourbon and cook until the sauce is slightly reduced.

BRAISED ONION RIBBONS WITH CELERY

Steps:

• In a large heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally, for 45 minutes. Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally, for 30 minutes, or until they are tender and beginning to turn golden. Add the celery and cook the mixture, stirring, for 5 minutes, or until the celery is crisp-tender. Serves 6.

BRAISED ONIONS AND CHESTNUTS

Steps:

• With a sharp knife, cut a cross in the rounded side of each chestnut. Bring a large pan of water to a boil. Immerse chestnuts, and let boil for about 3 minutes. Turn off heat, but leave chestnuts in hot water. Extract them one at a time, and remove shell and inner lining that clings to the meat. If necessary, return nuts to hot water, and boil another minute or two. When all chestnuts have been peeled, set them aside.
• Cut off onion tops. Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking. Peel onions.
• In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil. When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
• Add chestnuts to onions and mix well. Add glace de viande, wine and black pepper. When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven. Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape. There should be a small amount of syrupy liquid in the bottom of the pan. If there is too much, place over medium-high heat for a few minutes to reduce. Serve immediately.

BEER BRAISED ONIONS

Steps:

• Melt the butter in a pan. Add the onions and cook until tender.
• Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
• Add the remaining beer and simmer gently.
• Serve warm to accompany burgers.

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.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
• note:.
• Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

BRAISED MUSTARD LAMB WITH CELERIAC AND BRAISED ONIONS

Steps:

• Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
• Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
• Add celeriac, simmer covered, for further 20-30 minutes until lamb and celeriac are tender, add carrots about 15 minutes before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
• Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 minutes. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
• Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
• Braised Onions.
• Heat oil in a pan, add onions, cook, stirring, about 10 minutes or until onions are browned.
• Add wine, stock, vinegar and sugar, simmer covered, 30 minutes, remove lid simmer uncovered a further 10 minutes or until almost all the liquid has evaporated.
• Buttery Mushrooms.
• Melt butter in a pan add mushrooms, cook, stirring occasionaly until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.).
• To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.