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Craig Claiborne

Parsleyed white Onions

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Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 24 small white onions, unpeeled
  • ¾ cup Chicken Stock water or dry white wine

Method

  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 t

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