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Braised onions are a typical side dish from Piemonte, that traditionally goes well together with roast beef and other stews.
Wash and clean the onions, slipping off the outer skins.
In a large non stick pan melt the butter, add the extra virgin olive oil, salt and pepper, bay leaves the celery stalk and the onions. Let the onions sauté for 3-4 minutes at low heat.
Add the beef stock. Cover with a lid and let cook al low-medium heat for 20 minutes, turning the onions upside-down from time to time. After 20 minutes Uncover, boil off excess stock.
Remove the celery stalk, add a pitch of sugar and serve hot or warm.
You can turn this recipe into a vegan dish, simply replacing the beef stock with vegetable stock.