Tender Whole Onions Simmered (Print Version)

Whole onions gently simmered in a fragrant buttery broth with herbs and spices for immersive enjoyment.

# Components:

→ Vegetables

01 - 8 small yellow onions, peeled
02 - 4 garlic cloves, smashed

→ Broth & Seasonings

03 - 4 cups vegetable broth
04 - 2 tablespoons unsalted butter
05 - 1 bay leaf
06 - 1 sprig fresh thyme
07 - ½ teaspoon black peppercorns
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt, adjusted to taste

→ Fresh Herbs & Garnish

10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 teaspoon fresh chives, snipped

# Directions:

01 - Melt butter in a large pot over medium heat. Add smashed garlic cloves and sauté until fragrant, approximately 1 minute.
02 - Add peeled onions to the pot and sauté for 2 to 3 minutes, turning occasionally to coat evenly in butter.
03 - Pour vegetable broth into the pot. Add bay leaf, thyme sprig, peppercorns, smoked paprika, and salt.
04 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 to 30 minutes until onions are tender when pierced with a knife.
05 - Remove bay leaf and thyme sprig from the pot. Taste the broth and adjust salt as needed.
06 - Serve whole onions in bowls with generous amounts of broth. Garnish with fresh parsley and chives.
07 - Serve hot with a spoon for broth and fork for onions, designed for immersive textural eating experience.

# Expert Advice:

01 -
  • Whole tender onions in a buttery broth hit differently than onion soup—there's a textural pleasure that makes you slow down and actually taste.
  • It requires barely ten minutes of prep, leaving you free to do whatever you want while the pot does the real work.
  • The broth becomes this deeply flavored, silky thing that's perfect for soaking up with bread or sipping straight from the bowl.
02 -
  • Don't skip peeling the onions raw—the papery skin won't cook off and tastes bitter, but if you blanch them for just a minute first, the skin practically falls away.
  • The onions continue to soften even after you turn off heat, so err on the side of under-cooking slightly if you prefer them with just a tiny bit of resistance rather than falling apart.
03 -
  • Make double the batch and freeze the broth separately—thawed and reheated with fresh onions, it tastes like a completely different meal.
  • If your vegetable broth is saltier than expected, add a splash of water to dilute before simmering so you don't end up over-seasoning.
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