Braised white onions cooked in a pan, without the addition of sugar and tomatoes, are a side dish not only quick but also extremely tasty, perfect for those who want a simple yet flavorful dish. The recipe for braised borettane onions, with their sweet and delicate flavor, is really easy to prepare and pairs perfectly with any main course.
What is the season for onions? Fresh #onions are in season in spring (March-June) and autumn (September-December).
RECIPES with onions
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Autumn
- Energy 113.81 (Kcal)
- Carbohydrates 16.88 (g) of which sugars 7.84 (g)
- Proteins 2.39 (g)
- Fat 4.85 (g) of which saturated 0.74 (g)of which unsaturated 0.06 (g)
- Fibers 3.05 (g)
- Sodium 294.05 (mg)
Indicative values for a portion of 171 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Braised White Onions
- 12.3 oz onions (net weight)
- 1 tbsp extra virgin olive oil (or peanut oil)
- to taste thyme (oregano, rosemary, sage – optional)
- to taste water (broth or white wine)
- to taste soy sauce (or balsamic vinegar)
Tools
- Pan with lid
- Ladle
Braised White Onions
HOT METHOD: heat some water in a pot and bring it to a boil. Pour the hot water over the onions for 1-2 minutes, then drain and cool them under cold water. Once cooled, gently squeeze each onion with your fingers to easily remove the skin.
COLD METHOD: soak them in cold water for 10-15 minutes. The water helps soften the skin, making it easier to peel. After soaking, cut off the ends and peel the onion gently with your hands or a knife.
Slightly score the base of the raw onions with a cross to ensure even cooking. Some prefer to blanch the onions for a few minutes before proceeding with braising, but this step is optional.
In a saucepan, pour a drizzle of oil and arrange the cleaned onions in a single layer. Season with herbs and brown on one side, then flip them. Add some water (or broth or wine) and cover, adding more liquid if necessary. Stir occasionally, cook for about 10 minutes.
When the liquid is absorbed, add the soy sauce (or balsamic vinegar) and continue cooking for a few more minutes. Serve hot.
Can I prepare the onions in advance?
Yes, braised onions can be prepared in advance and stored in the refrigerator for up to 3 days. Resting allows the flavors to blend better. Reheat gently before serving.
STORING braised onions
Allow the cooked onions to cool and transfer them to an airtight container, then store in the fridge for up to 4 days. To freeze (the texture may change slightly), place them in a freezer-safe bag or container, where they can last up to 3 months. To use, thaw in the fridge or reheat directly in a pan.
FAQ
Can only fresh onions be used or are frozen ones also okay?
Both can be used, but fresh onions will provide a richer flavor and remain more intact.
How can I prevent the braised onions from becoming too soft?
Cook the onions over low heat, stirring occasionally, until they are tender but not mushy, so they retain their shape and texture.
How long do fresh onions last in the fridge?
Fresh onions can be stored in the fridge for up to 2 weeks, in a bag or airtight container. If not refrigerated, keep them in a cool, dry place, preferably in a paper bag, for about a week.
Can onions be eaten raw?
Borettane onions can be eaten raw, they have a sweeter and more delicate flavor compared to regular onions. To enjoy them raw, you can slice them thinly and add to salads or dressings. For an even milder taste, you can briefly marinate them in white vinegar (apple or wine).
