Parsleyed white Onions

Rate this recipe

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 24 small white onions, unpeeled
  • ΒΎ cup Chicken Stock water or dry white wine
  • 6 tablespoons butter
  • Β½ bay leaf
  • 2 parsley sprigs
  • ΒΌ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped parsley


  1. Place the onions in a saucepan with a tight-fitting cover. Add the stock, two tablespoons of the butter, the bay leaf, parsley, thyme, and salt and pepper to taste. Cover and simmer for forty-five to fifty minutes, until onions are tender. Shake the saucepan from time to time as the onions cook.

  2. Remove pan from the heat, uncover, and let stand until onions are cool enough to handle. Peel the onions and put them in another saucepan.

  3. Add remaining butter, heat the onions thoroughly, and sprinkle with the chopped parsley.

Part of