Photo of Porcini-Braised Onions by WW

Porcini-Braised Onions

Points® value
Total Time
1 hr 21 min
20 min
1 hr 1 min
Many supermarkets sell pre-peeled onions - look for them to help slash prep time.



24 oz, (1 1/2 lbs.) small variety such as pearl and/or cipollini

Dried porcini mushrooms

1 oz

Olive oil

2 tsp(s)

Kosher salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s), or to taste

Fresh thyme

4 sprig(s)

Chicken broth

½ cup(s)

Fresh thyme

1 tbsp(s), leaves


  1. Preheat oven to 425°F.
  2. If onions need to be peeled, bring a large saucepan of water to a boil over high heat; boil onions, 1-2 minutes. Transfer to a colander with a slotted spoon; rinse with cold water, then peel (reserve cooking water).
  3. Put mushrooms in a 1-cup liquid measuring cup; pour reserved boiling water from onions over mushrooms, filling the cup. Let sit until softened and cooled, about 20 minutes. Lift mushrooms from liquid; chop finely and reserve liquid.
  4. Toss onions with oil, salt, and pepper; place in a 10-inch cast-iron skillet or similar size baking dish. Tuck thyme springs in with onions; roast, shaking skillet several times until browned in spots and starting to soften, about 30 minutes.
  5. Add chopped mushrooms and broth to skillet; carefully pour in reserved mushroom liquid, leaving any sand and grit behind in cup (it should be about ½ cup of liquid). Bring to a simmer over medium heat; return to oven. Cook, stirring once or twice, until most of liquid has been absorbed and onions are very soft, 20-30 minutes. Remove thyme sprigs; serve garnished with fresh thyme.


Serving size: ¼ cup