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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "ONIONS-BRAIS-WH" "V" "10/19/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "WHITE-BRAISED ONIONS - GLAZED ONIONS" "small white onions braised in butter, stock and herbs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIOignons glac\*(e's \*(a` blanc\fP.
.sp
Glazed onions may be served as a vegetable as they are
or after simmering in a cream sauce,
or used as a garnish for fricassees or \fIblanquettes\fP.
.PP
From JC, page 481.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "heavy covered skillet,"
large enough to hold onions in one layer
.sp
.IG "18 to 24" "peeled white onions,"
1 inch in diameter, about 1-1/4 lb
.IG "1/2 cup" "white stock,"
\fIcanned chicken broth, dry white wine\fP, or \fIwater\fP
(use 1 cup for a 12 inch skillet)
.IG "2 Tbsp" "butter"
.IG "" "salt and pepper,"
to taste
.IG "" "small herb bouquet:"
2 parsley sprigs, 1/8 tsp thyme, and 1/3 bay leaf tied in washed cheesecloth
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Place the peeled onions in the skillet with the liquid, butter, seasonings,
and herb bouquet.
Bring to a simmer quickly at moderate heat (@5), 
cover and turn down heat so as to simmer very slowly (@1), 
for 40 to 50 minutes.
Roll the onions in the skillet from time to time,.
The onions should not color,
and should be perfectly tender yet retain their shape.
Liquid may evaporate during the cooking.
If so, add more by the 1/4 cup as needed.
When done, remove herb bouquet.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Dish may be cooked in advance and reheated for serving.
.PP
For parslied onions, just before serving,
reheat and  correct the seasoning.
Off heat, roll the onions in 2 tablespoons of softened butter.
Turn into a hot vegetable dish and sprinkle with 2 tablespoons minced
parsley.
.PP
For creamed onions,
fold 2 cups \fIsauce cr\*(e`me\fP (\fIb\*(e'chamel\fP with cream)
into the braised onions an simmer for 5 minutes.
Correct seasoning.
Off heat, fold in 1 to 2 tablespoons softened butter.
Turn into a hot vegetable dish and sprinkle with 2 tablespoons minced
parsley.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
10 minutes preparation, with occasional attention during 50 minutes cooking.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
