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Steamed Onions In Vinaigrette Sauce

herbal.chef's picture
Ingredients
  Boiling water 2 Cup (32 tbs) (adjust quantity as needed)
  White onions 30 Small, unpeeled
  Chicken broth/Bouillon 2 Cup (32 tbs) (adjust quantity as needed)
  Vinaigrette sauce 1 Cup (16 tbs)
Directions

Pour boiling water over the onions and let stand five minutes.
Peel the onions and place them in a saucepan with stock one inch deep.
Bring to the boiling point and cook uncovered six minutes.
Cover and continue cooking until the onions are crisp tender, about fifteen minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Vegetable

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