Ingredients with Measurements:
- 1 pound pearl onions, peeled
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat.
2. Add the peeled pearl onions and sauté for 5-7 minutes, or until they start to brown.
3. Add the minced garlic and thyme leaves, and sauté for another minute.
4. Pour in the chicken or vegetable broth, and season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid.
6. Let the onions braise for 20-25 minutes, or until they are tender and the liquid has reduced to a thick sauce.
7. Serve hot as a side dish or garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for braising
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 13g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Pearl onions can be substituted with shallots or small white onions.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add a splash of balsamic vinegar or red wine to the braising liquid for extra flavor.
- Top the braised onions with grated Parmesan cheese or chopped parsley before serving.
Tips and tricks:
- To make peeling the pearl onions easier, blanch them in boiling water for 1-2 minutes, then shock them in ice water before peeling.
- Use a sharp knife to trim the root and stem ends of the onions before peeling to make the process easier.
- If the braising liquid is too thin, remove the lid and let it simmer for a few more minutes to reduce and thicken.
Storage instructions:
- Store any leftover braised onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the braised onions in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the braised onions in a small bowl or on a platter as a side dish.
- Use the onions as a garnish for roasted meats or vegetables.
Garnishes:
- Grated Parmesan cheese
- Chopped parsley
- Crispy bacon bits
Pairings:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Roasted root vegetables
Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the onions are not browning evenly, stir them frequently to prevent burning.
- If the braising liquid is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Make sure to wash your hands and all equipment before handling food.
- Keep cooked food at a safe temperature (above 140°F) to prevent bacterial growth.
Food history:
- Pearl onions are a type of small onion that have been cultivated for centuries. They are often used in French cuisine, particularly in stews and braises.
Flavor profiles:
- The braised pearl onions have a sweet and savory flavor, with hints of garlic and thyme.
Serving suggestions:
- Serve the braised onions as a side dish or garnish for roasted meats or vegetables.
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