Glazed Onions
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pick a dozen large-sized onions ;
- cut off the two extremities ;
- Blanch, for twenty minutes, in plenty of boiling water ;
- Drain, and cool ;
- Peel off the two first skins, and remove the middle, with a vegetable cutter of a quarter of an inch diameter ;
- Spread 1 oz.
- of butter in a sauté-^vm ;
- Arrange the onions, side by side, to fill up the pan ;
- Put 2 small pinches of pounded sugar in the hole made in the middle of each onion ;
- Put on a fire, sharp enough to give the onions a slight colour, without burning the butter ;
- Keep turning them, to colour both sides alike ;
- then add a sufficient quantity of broth, to cover them ;
- Put to glaze, by covering the sawfe'-pan with a sheet-iron cover.
- Pam] garnishes 53 containing live charcoal on the top, till the broth reduces and forms a glaze ;
- — be careful to baste the onions with the liquor every ten minutes, to ensure an equal glazing.
- Keep warm, till required to garnish.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Vegetable peeler
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Colander
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Pastry brush