Vegan White Braised Onions

We scored these pretty little pearl onions on our last trip to the farmer's market. Nate was starting to stalk me on what I was going to do with them because they were so pretty. He even decided that they were worth popping in his mouth raw (not much kissing going on 'round here.) I spent the much of last Christmas break snowed in, and with a brand new copy of Mastering the Art of French Cooking. The best way to prepare pearl onions in my opinion is to brown braise them according to Julia's instructions, or I suppose it would be white braise since I no longer can use beef stock. Here I have made the instructions vegan friendly of course:

Braised Vegan Onions

Warm olive oil and earth balance to bubbling in heavy covered pot. Sauté onions over medium-high heat for 10 minutes. Lower heat to very low, add bay leaf, thyme and stock. Simmer slowly for an additional 30-40 minutes, or until onions are glazed and tender.

Tonight I also tried Gardein again. I dipped it in olive oil, coated it with bread crumbs, vegan parmesan, basil, salt and pepper and baked it at 425 for 20-25 minutes. It turned out great! I think I'll try it this way Piccata style next time :)


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