Cook what you grow
Butter-Glazed Onions with Thyme
Oignons glacés à brun, the French roast-table side: small onions braised in butter, sugar, and stock until the liquid reduces to a glossy glaze.
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Ingredients
serves 6From the garden
- 2 lb small onions, peeled, root ends left attached · pearl or boiling onions are traditional; big onions cut into wedges glaze just as well
- 4 sprigs fresh thyme
- 2 tbsp parsley or chives, chopped (optional)
From the pantry
- 3 tbsp butter
- 1 tbsp sugar · only a nudge; the onions supply most of the sweetness themselves
- 1 cup vegetable stock · chicken stock is the classic choice if the table is not meatless
- 2 tsp balsamic vinegar · stirred in at the end to cut the sweetness
- salt · to taste
- black pepper