Gary Rhodes

Braised Onions

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
Open Rhodes Around Britain
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

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) small onions
  • A knob of unsalted butter

Method

Pre-heat the oven to 200°C/400°F/gas 6.

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