Whole onions simmered until fork-tender, surrounded inwards a elementary milk-and-butter broth, Boiled Onions is a elementary classic New England dish that serves upward large flavor.
Everyone has those classic Thanksgiving dishes that grace their tables every year, right? You know, the ones that are simply such a tradition that the tabular array simply doesn't await correct without them?
Well, for my Mom growing up, the New England classic Boiled Onions were that dish. Whole onions simmered until fork-tender, surrounded inwards a elementary milk-and-butter broth ... they were a dish my grandmother made every Thanksgiving without fail.
It's a tradition my Mom continued for our ain Thanksgiving dinner when I was a kid. And I absolutely loved them. It's amazing that such elementary ingredients ... simply onions, milk, butter, salt, as well as pepper ... tin shipping away come upward together to practice such deliciousness. But they really do.
My favorite part?
The broth. The milk broth picks upward a subtle oniony flavor from the onions that simply tastes thence good. I could gobble upward simply that alongside a spoon.
Several years ago, our Thanksgiving boiled onions tradition was replaced alongside a baked Creamed Pearl Onion Gratin that I adore, too. But boiled onions volition ever concur a real exceptional house inwards my heart.
So finally calendar week I whipped out Mom's onetime recipe as well as boiled upward a batch for dinner. They delivered upward all the wonderful flavor I recall from my childhood. Admittedly, our 7-year-old Little Miss H. was non a fan. But equally a kid, I certain loved them.
Boiled onions are quite slowly to prepare.
Simply peel onions as well as instruct out them whole, taking attention to non cutting into the layers beneath the peel equally you lot peel. Place the onions inwards a pot along alongside plenty H2O to cover, as well as convey them to a boil. Then allow them to simmer gently until fork-tender as well as soft, as well as but non broken as well as falling apart.
Drain the onions inwards a colander, as well as and then provide them to the pot along alongside some milk as well as butter. Warm the milk and, finally, flavor alongside a picayune common salt as well as pepper to-taste.
Serve the onions inwards private bowls alongside a picayune milk broth spooned over them, as well as a picayune sprinkle of common salt as well as pepper on top.
Now if you're similar me, you'll wish a picayune extra of that delicious broth. To me, that's the best part!
- 12 small-to-medium-sized xanthous onions
- 2 ½ c. milk
- 2 T. butter
- salt & pepper, to taste
- chopped fresh parsley {optional}
- Peel onions, leaving them whole.
- Place peeled onions inwards a saucepan as well as add together plenty H2O to cover. Bring to a boil; cut down rut as well as simmer, covered, until onions are soft as well as tender but non falling apart (about 45 minutes, depending on size of the onions).
- Drain onions inwards a colander.
- Return drained onions to the pot as well as house over medium heat. Add milk as well as butter. Heat until butter is melted as well as milk is warm, but practice non allow to boil. Season alongside common salt as well as pepper, to taste.
- Serve inwards private bowls alongside some of the warm milk poured over the onions. Sprinkle each serving alongside chopped parsley, if desired.
Note: Onions may last cooked ahead of fourth dimension as well as reheated alongside the milk broth. Cook as well as drain onions, equally directed. Refrigerate inwards the pot. When ready to serve, add together milk as well as butter to the pot as well as reheat over medium heat, beingness mindful to non permit the milk boil.
Enjoy!
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