I call these New Orleans onions because I was inspired by an old Creole recipe for Spanish onions. In that version, the onions are braised in beef stock enhanced by the addition of liquor such as bourbon or port. After the onions are cooked, the cooking juices are reduced and herbs, such as capers or fresh thyme, may be added to the concentrated sauce. In my opinion, this simplified version is every bit as tasty. If your guests like spice, pass hot pepper sauce at the table.
- Large (approx. 5 quart) slow cooker
2 to 3 large Spanish onions 2 to 3
6 to 9 whole cloves 6 to 9
1⁄2 tsp sea salt 2 mL
1⁄2 tsp cracked black peppercorns 2 mL
Pinch dried thyme Pinch
Grated zest and juice of 1 orange
1⁄2 cup chicken or vegetable stock 125 mL
Finely chopped flat-leaf parsley leaves, optional
Hot Pepper Sauce (page 240), optional
- Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and stock over onions, cover and cook on Low for 6 hours or on High for 3 hours, until onions are tender.
- Using a slotted spoon, transfer onions to a serving dish and keep warm in a 250°F (120°C) oven. Transfer liquid to a saucepan over medium heat. Cook until reduced by half.
- When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Serves 8 to 10
u Entertaining Worthy
u Can Be Halved
(see Tips, below)
Tips
If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker, checking to make sure the whole onions will fit.
Onions are high in natural sugars, which long slow simmering brings out, as does the orange juice in this recipe.
