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| | Glazed Onions
18 small white onions, peeled
2 tablespoons of butter
1 tablespoon of olive oil or vegetable oil
1/2 teaspoon of salt
freshly ground black pepper
1 bay leaf
1/2 cup of chicken broth
2 tablespoons of white vermouth
2 tablespoons of finely chopped parsley
Cut a cross in the root end of each onion to prevent center from falling from the onion. Brown onions in butter and oil. Season with salt and pepper. Place onions with their cooking butter into a baking dish. Add bay leaf, chicken broth and vermouth. Cover and continue cooking in a 350ºF. oven for 1 hour. Turn the onions every 20 minutes. Garnish with parsley. Serve hot. 6 servings |
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