Description
Tender boiled onions simmered in broth with herbs and spices. Optional sauté for caramelized flavor. Versatile side dish or ingredient.
Ingredients
Scale
- 2 large yellow onions, peeled
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 1 bay leaf
- 2 sprigs fresh thyme (optional)
- 1 clove garlic, minced (optional)
- 1 tablespoon butter (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Onions: Peel onions and rinse. Halve or quarter them (halving recommended).
- Boil Onions: In a large pot, combine broth, olive oil, salt, pepper, bay leaf, and thyme (if using). Bring to a boil over medium-high heat.
- Gently add onions to the pot, ensuring they are mostly submerged. Add more broth or water if needed.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until onions are very tender and easily pierced with a fork. Check periodically.
- Remove onions with a slotted spoon and place on a plate to cool slightly. Discard bay leaf and thyme.
- Optional Sauté: Melt butter in a large skillet over medium heat. Add garlic (if using) and sauté for 30 seconds until fragrant.
- Add boiled onions to the skillet and sauté for 5-7 minutes, or until lightly browned and caramelized, turning occasionally. Season with extra salt and pepper.
- Serve: Transfer onions to a serving dish. Garnish with fresh parsley. Serve immediately.
Notes
- For a sweeter flavor, use sweet onions like Vidalia or Walla Walla.
- Experiment with different types of broth to change the flavor profile. Beef broth would add a richer, more savory flavor.
- Feel free to add other herbs and spices to the broth, such as rosemary, oregano, or a pinch of red pepper flakes for a little heat.
- Drizzle the boiled onions with a balsamic glaze for a sweet and tangy flavor.
- For a richer dish, you can make a simple cream sauce by adding a splash of heavy cream to the skillet while sautéing the onions.
- Add a splash of dry white wine to the broth for added depth of flavor.
- For a deeper, sweeter flavor, continue sautéing the onions until they are deeply caramelized. This will take longer, about 20-30 minutes, but it’s well worth the effort!
- You can boil the onions ahead of time and store them in the refrigerator for up to 3 days. Sauté them just before serving.
- Ensure you are using vegetable broth and olive oil instead of butter to keep this recipe vegan.
- Prep Time: 5 minutes
- Cook Time: 45 minutes