Braised baby onions or shallots

Braised baby onions or shallots

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
12 baby onions or shallots
20g butter
garlic, crushed
thyme
1/2 bay leaf
1 litre White chicken stock
salt
freshly ground pepper

Method

  1. Pre-heat your oven to 110°C. Peel the onions or shallots, being careful to leave the roots intact so they will hold together while braising.
  2. Heat a heavy-based saucepan over a medium heat then add the butter, garlic and onions. Sweat gently for 2 minutes then add the remaining ingredients and bring to a gentle simmer.
  3. Cover with a piece of greaseproof paper cut to the size of the pan. Braise very gently for 45 minutes, or until the onions are tender. Be careful not to let the stock boil, as the onions are likely to lose their shape or even disintegrate. Use straightaway, or refrigerate and keep submerged in the braising stock for up to 2 days.
Tags:
restaurant
Becasse
Justin
North
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