Oven Braised Onions with Ham |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Oven braising adds an intriguing flavor that cannot be achieved by stovetop cooking. I like to serve this at room temperature with herb topped baked chicken breasts. This is a treasured recipe I found many years ago in the Boston Sunday Globe Magazine. Ingredients:
2 lbs cipollini onions or 2 lbs small white boiling onions |
1 tablespoon olive oil |
1/4 lb canadian bacon, cut into thin matchsticks (2 thick slices) |
1/4 cup finely chopped canned roasted bell pepper |
2 tablespoons tomato paste |
1/2 cup chicken broth |
2 tablespoons balsamic vinegar |
4 bay leaves |
1 tablespoon fresh thyme or 1 pinch dried thyme |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 350°F.
2. Drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water.
3. Cut a thin slice off the root end of each onion and peel off the skin.
4. Heat oil in an oven proof skillet.
5. Add bacon, red pepper, tomato paste, broth, vinegar, bay, thyme, salt and pepper and bring to a boil.
6. Add onions, cover and bake 30-40 minutes or until onions are tender.
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