Directions
- 1Trim off the bottom and top of each onion.
- 2Put a little oil in the bottom of each cup of a large muffin pan.
- 3Place one onion into each muffin pan cup.
- 4Add a little oil over the onions and roast them in a 400 degree oven for 30 minutes, flipping them halfway through.
- 5Melt some butter in a pot.
- 6Add garlic, thyme, parsley, and Calabrian chili (optional) to the melted butter.
- 7Add Sherry vinegar, a good amount of salt, and black pepper to the pot and mix.
- 8Pour in the heavy cream and mix until it smells delicious.
- 9Add a little of the cream mixture to each onion in the muffin pan.
- 10If the mixture looks thick, add a touch of stock.
- 11Return the muffin pan to the oven and braise for 20 more minutes.
- 12Check if the onions are done by piercing one with a knife; it should go in easy.
- 13Gently lift the cooked onions out of the muffin pan and plate them.
- 14Paint the onions with a little of the leftover sauce.
- 15Finish with a little salt before serving.
Ingredients
- 1 bunch onions
- oil
- butter
- garlic
- thyme
- parsley
- Calabrian chili
- Sherry vinegar
- amount salt
- black pepper
- heavy cream
- touch stock
Equipment
muffin panpotknife
Tips
- Flip onions halfway through the first roasting period.
- If the cream mixture is too thick, add a touch of stock.
- Check doneness by piercing an onion with a knife; it should go in easily.
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