Ingredients
- About 18 small white onions
- Boiling water
- ¼ cup butter
- Chicken stock to cover (about 1 1/2 cups)
- 1 tablespoon brown sugar
- Dash thyme
- Bay leaf
- 2 tablespoons chopped parsley
- Coarse salt and freshly ground pepper to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
276 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 5 grams protein; 33 milligrams cholesterol; 145 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Drop the onions for a few minutes into boiling water. Drain and slip off their skins. Melt the butter in a large frying pan. Toss the onions in the butter until they are golden.
- Add the stock barely to cover. Add the sugar, herbs and seasonings and simmer 30 to 40 minutes over moderate heat or until the sauce has reduced to a caramel glaze.
- Correct seasoning and serve.
1 hour
Dining and Cooking