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Braised Onions
- Serves
4-6
- Difficulty
Easy
By Gary Rhodes
Published 1996
These are a wonderful vegetable to go with your roast Sunday lunch. They will give you your gravy already made! With the caramel onion taste along with slices of roast beef and good crispy Yorkshire puddings, second helpings become a standard procedure!
Ingredients
450 g 1 lb A knob
Method
Blanch the onions in boiling water for 2-3 minutes. This will take out the absolute rawness of the onion. Heat a braising pan and add the butter. Add the onions and colour on top of the stove for about 8 minutes until completely coloured
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