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4 to 6
Easy
Published 2001
Shiny, burgundy-brown little orbs are richly glazed, sweet, and winy—a gorgeous garnish. One of the few recipes in this book that demands the weight of a red meat or game accompaniment, the onions lend luster to venison, beef, lamb, or squab. Very small onions present the prettiest picture and will adorn more plates but are time-consuming to peel. Larger ones will do fine—but feed fewer diners.