Roasted braised onions #recipe #cooking

Roasted Braised Whole Onions

Ingredients

• Whole onions (any size; quantity not specified)
• Oil
• Butter
• Garlic
• Thyme
• Parsley
• Calabrian chili (optional)
• Sherry vinegar
• Salt
• Black pepper
• Heavy cream
• A little stock, if needed to thin the cream mixture

Equipment and Preparation

• Large muffin pan
• Pot
• Knife
• Preheat the oven to 400°F (about 200°C).
• Trim the top and bottom from each onion.

Method

1. Add a little oil to each muffin-pan cup. Set an onion in each cup, drizzle with more oil, and brush or rub the oil over the onion.
2. Roast for about 30 minutes, turning the onions halfway through.
3. Meanwhile, melt butter in a pot. Add the garlic, thyme, parsley, and Calabrian chili, if using. Add the sherry vinegar, salt, and black pepper. Stir until the vinegar smell mellows, then stir in the heavy cream.
4. Spoon some of the cream mixture into each muffin cup around the onions. If the mixture seems too thick, add a little stock. The onions will release liquid, but there should be enough liquid in the pan to braise them.
5. Return the pan to the oven and cook for about 20 minutes. Pierce an onion with a knife; it is done when the knife goes in easily.
6. Gently lift the onions out. Brush them with some of the leftover cream mixture and finish with a little salt.

Tips and Serving

• The onions do not need to be the same size.
• Handle them gently when removing them from the pan.
• Serve as a side dish with roast chicken or steak.

Source: Coco Larkin Cooks.