Caramelized Baby Onions
Like glazed carrots and
turnips, these little onions
vegetables are succulent and
delicious. Browning the butter a little at the beginning give the glaze
a rich golden caramel color and adds a slightly nutty flavor to the
finished onions vegetables. I like to serve these with game, such as wild duck or
goose, and even with venison steaks.
Makes 6 servings
3 tablespoons butter
2 pints (1 1/4 pounds) boiling onions, boiled in water to cover for 1
minute, drained, and peeled; or one 16-ounce package frozen baby
onions, thawed
3 tablespoons sugar
1 cup well-flavored chicken stock
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme
Melt the butter in a medium-size deep
skillet over medium-high heat. Add the onions vegetables and cook,
stirring over medium heat, until they just begin to turn golden, and
the butter is almost nut brown. This step could take up to 10 minutes.
It is very important to watch the butter carefully so it will not burn.
Sprinkle the onions with sugar and pour
in the stock. Cook over high heat until the onions are tender and the
stock is evaporated, 6 to 7 minutes. Continue to cook, tossing or
stirring, until the onions are coated with the golden butter glaze.
Season very well with salt and pepper.
Serve this simple caramalized baby onions cooking recipes very hot,
garnished with the thyme.
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