Braised Onions

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6 large onions
  • 4 oz. Dripping
  • ½ pint stock
  • Flour
  • Salt and pepper
  • Juice of half lemon


    Peel the onions and put into a pan with the dripping. Cover with a tight lid and cook the onions gently until golden. Drain off the excess fat and cover the onions with stock. Simmer until the onions are soft but unbroken. Thicken the liquid with a little flour, and season with salt, pepper and lemon juice before serving.