Oignons Braisés au Vin
(Onions braised in wine)
Because the recipe can be varied by using red or white wine and stock from any meat, poultry or game, these braised onions complement many main dishes.
8 medium onions, peeled
150ml red or white wine
300ml stock or water
salt and pepper
1. Set the oven at moderately low, 170ºC (325ºF) gas 3.
2. Heat the oil in a shallow flameproof casserole and put in the onions, root end down. They should be tightly packed. Heat until the oil sizzles, then add the wine, bring to the boil and boil for 1 minute. Add enough stock or water to come halfway up the onions and season well.
3. Bake, uncovered, in the heated oven for 1¼-1½ hours or until the onions are tender. The cooking liquid should be well-reduced; if not, remove the onions and boil the liquid on top of the stove until syrupy. The onions can be cooked up to 3 days ahead and reheated, or they can be frozen.
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