Photo of Porcini-braised onions by WW

Porcini-braised onions

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Smartpoints value per serving
Total Time
1 hr 40 min
Prep
20 min
Cook
1 hr
Serves
8
Difficulty
Moderate
These gorgeous-looking, mushroom-braised onions will make an impressive side dish on any holiday table and complement a variety of entrées. Many supermarkets sell pre-peeled onions, so you should look for them if you want help slashing the prep time. The onions are cooked down until they're super soft and browned, and flavored with thyme as well as mushrooms that have been softened in boiling water. The onions are softened even more as they absorb all that mushroom liquid as they roast in the oven. You and your guests will love the tender, caramelized consistency, and the mushroom-onion combo is a classic for a reason.

Ingredients

uncooked onion(s)

1½ pound(s), small variety such as pearl and/or cipollini

dried porcini mushrooms

1 oz

olive oil

2 tsp

kosher salt

½ tsp, or to taste

black pepper

¼ tsp, or to taste

fresh thyme

4 sprig(s)

canned chicken broth

½ cup(s)

fresh thyme

1 Tbsp, leaves

Instructions

  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.
  6. Serving size: ¼ cup

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