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Whole Onions Glazed with Honey Recipe

Oignons Glaces au Meil

Adapted from "From a Breton Garden" by Josephine Araldo and Robert Reynolds (Addison Wesley Press)

Whole cramelized onions are used as a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. The key to successfully caramalizing onions is to take your time. the end result, though, is amazing - and a wonderful side, especially if you like sweet onions.

Ingredients:


 3 tablespoons butter, melted


 1/3 cup quality honey - something not to strong, like acacia honey or Katz range flower honey


3 tablespoons apple cider or dry white wine


 1/2 teaspoon ground whole nutmeg


 1 pound small white onions
French Gray Salt for salting water


Directions:

1. 
In a saucepan, mix the butter, honey, cider or wine, and nutmeg together and bring to a boil; simmer for a few minutes and reserve.

2. Score an "X" at the bottom of the onions; then peel the papery layers completely. Blanch the onions in a pot of boiling sea salted water for 7 to 8 minutes. They should not lose their shape or become mushy; they should retain some resistance when pierced by a cake tester.

3. Drain the onions and add to the honey mixture. Simmer very slowly until they are well glazed, shaking the pan frequently so that they do not stick. Continue cooking until the onions are completely cooked.

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