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Onions Glazed With Honey Recipe

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

This is 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.

Ingredients:

 3 tablespoons butter, melted

 1/3 cup honey

3 tablespoons French cider or dry white wine

 1/2 teaspoon ground nutmeg

 1 pound small white onions

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 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 will glazed, shaking the pan frequently so that they do not stick. Continue cooking until the onions are completely cooked.
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