White-braised OnionsGlazed Onions

• 18 to 24 peeled white onions about 1 inch in diameter
• 1/2 cup white stock, canned chicken broth, dry white wine, or water
• 2 Tb butter
• Salt and pepper to taste
• A small herb bouquet: 2 parsley sprigs, 1/8 tsp thyme, and 1/3 bay leaf tied in cheesecloth
• A heavy-bottomed, enameled saucepan or skillet which will just hold the onions in one layer

1. Place the onions in the saucepan or skillet with the liquid, butter, seasonings, and herb bouquet.
2. Cover and simmer very slowly, rolling the onions in the saucepan from time to time, for 40 to 50 minutes.
3. The onions should not color, and should be perfectly tender yet retain their shape.
4. If all the liquid evaporates during the cooking, add more by spoonfuls as necessary.
5. Remove herb bouquet.
6. May be cooked several hours in advance and reheated.

white onions, white stock, butter, salt, parsley sprigs, skillet which will just

Taken from www.cookstr.com/recipes/white-braised-onionsmdashglazed-onions (may not work)