Grilled Carrots

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Perfectly grilled purple carrots

Yes, grilled carrots. We’ve already talked about how healthy carrots truly are, so it’s worth finding fun new ways to enjoy them! Grilling carrots caramelizes a bit of the natural sugar in this root veggie, and the crisp edges are delicious. The trick to perfectly grilled carrots is Continue reading

Quinoa “Popcorn”

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Many American cooks are familiar with quinoa, tiny little seeds that can be cooked like grain. Quinoa is certainly good for you, offering more fiber per serving than either brown rice or corn, and also packing a nice little punch of protein. But did you know Continue reading

French Braised Onions

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I’ll be honest, friends. While I adore most vegetables, onions have never ranked really high on the list. I don’t “dislike” them, they just aren’t a favorite. Or rather, they weren’t a favorite until I made these amazing French Braised Onions. It all started a few days ago, when I pulled these lovely little onions from my backyard garden. Aren’t they cute?

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Alas, they are also a bit slow to clean and peel! It seemed a waste to just chop them up and toss them in a recipe as if they were big, store bought onions. I wanted to showcase these little cuties. The recipe below is incredibly simple, you just need to be patient with the slow cooking required. The end result is worth the wait… onions infused with broth and wine, sweet and savory, with a silky texture. French Braised Onions are delightful as an accompaniment to meaty dishes such as beef bourguignon, or can be served as an appetizer on thin slices of baguette.

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Onions before braising

Ingredients (Makes about 3 cups)

30 – 40 small white onions (1/2 inch to 1 inch in diameter)

2 tablespoons real butter

1 teaspoon fresh rosemary

1/2 cup chicken stock

3/4 cup dry red wine

Directions

Step 1) Melt butter in a 9 inch skillet. Sprinkle rosemary evenly over melted butter.

Step 2) Lightly trim the bottoms and tops of the onions, removing only about 1/4 inch from each end. Arrange onions, top sides up, in the buttered skillet.

Step 3) Pour the chicken stock and wine over the onions.

Step 4) Bring the skillet just barely to a boil over medium heat, then immediately reduce heat to low. Simmer uncovered for 15 minutes.

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Onions after 90 minutes of total braising time

Step 5) After 15 minutes, cover the skillet and continue cooking over low heat for an hour or longer as needed, until almost all of the liquid is absorbed. Gently shake the skillet every few minutes, to prevent sticking and evenly distribute the liquid. Don’t rush this! It really should take at least an hour for most of the liquid to absorb. If the liquid is disappearing quickly, reduce the heat.

Step 6) When almost all of the liquid has been (slowly!) absorbed, your French Braised Onions are ready to enjoy!