Steamed Onions In Vinaigrette Sauce
|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)|
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.