Braised Onions
Servings: 4 servings
Ingredients
- 8 oz peeled pearl onions about 1 inch in diameter
- 1 1/2 Tbs butter
- 1 1/2 Tbs vegetable oil
- 1/2 cup Bordeaux red wine
- Salt and pepper to taste
- 1 Herb bouquet 4 sprigs fresh parsley, 1/2 bay leaf, and 1/2 tsp thyme tied in a cheesecloth
Instructions
- In a 10-inch Dutch oven, melt the butter and oil. Add the onions and sauté over medium heat for 10 minutes. Gently roll the onions to brown them on all sides.
- Pour in the wine, salt and pepper to taste, and add the herb bouquet to the pot.
- Cover and simmer for 40-50 minutes until the onions are tender, but hold their shape and the liquid has mostly evaporated.
- Remove the herb bouquet.
- Serve.
Notes
Be sure to read the ingredients for gluten-free.
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