Thursday, July 2, 2009

snapshot: braised spring red onions

one of the luxuries
of buying from a farmer's market
is that everything is so
fantastically fresh (hopefully, anyway)
that when used, each ingredient
can deliciously stand on its own.

that was my thinking with the
spring red onions (and spring garlic)
we found perched in crates.
we chose the ones we wanted -
the stalks on both were over
two feet long, but the farmers cut them
down to practical
carrying and storing size.
after considering everything under the sun
fancy to make with the finds,
i decided to simply braise them
and they were a treat.

to do: halve small or quarter large
spring red onions (3 to 6 depending on how
many you're feeding)*, keeping a couple
inches of the stalk or stem attached.
heat saute pan or skillet
large enough to hold the onions,
over medium-high heat.
coat with olive oil or cooking spray.
when hot, add onions, cut side down.
season with kosher salt
and cracked black pepper.
let cook 2 minutes, or until golden brown.
using tongs, carefully flip onions
and cook 2 minutes more, or until
golden brown on both sides.
pour in enough white wine to cover
vegetables halfway.
bring to a boil;
reduce heat to a simmer and cover.
cook 6 to 10 minutes, or until knife
slides easily into and out of onions
and the wine is mostly reduced.
while wine is still bubbling,
use tongs to transfer cooked onions
to serving plate.
carefully pour braising liquid onto

*yes, i used a combination of the
onions and garlic, but we learned
that garlic is cooler in theory. they
seemed to get tougher with heat and the one
that each of us ate, made us very aware
of the whole cloves that are hiding
in the bulb. or maybe they're not
hiding. either way, we weren't in love.

No comments: