{"id":246,"date":"2020-12-21T17:06:52","date_gmt":"2020-12-21T17:06:52","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=246"},"modified":"2020-12-21T19:29:19","modified_gmt":"2020-12-21T19:29:19","slug":"braised-baby-onions","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/246","title":{"rendered":"Braised Baby Onions"},"content":{"rendered":"\n<p>(I think this was inspired by Anna Del Conte)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>700 g small onions<\/li><li>4 tbsp olive oil<\/li><li>15 g butter<\/li><li>2 teaspoons tomato puree, dissolved in 150 ml water<\/li><li>2 tablespoons sugar<\/li><li>2 tablespoons red wine vinegar<\/li><li>sea salt and freshly ground black pepper<\/li><\/ul>\n\n\n\n<p>Put the onions in a pan of boiling water.  Bring back to the boil and blanche for 1 minute.<\/p>\n\n\n\n<p>Drain and remove the outside skin, taking care to only remove the dangly roots and not the base of the roots &#8211; otherwise the onions will come apart during cooking.<\/p>\n\n\n\n<p>Put the onions, olive oil and butter in a large saute pan.  Saute until golden &#8211; shaking the pan often.<\/p>\n\n\n\n<p>Add the diluted tomato puree, sugar, vinegar, and salt and pepper to taste.  Cook, uncovered, for about 1 hour, adding a little more water if necessary.<\/p>\n\n\n\n<p>The onions are ready when they are a rich brown colour and can easily be pierced by a fork.<\/p>\n\n\n\n<p>Serve hot or cold, but not chilled.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My own recipe for sweet braised baby onions &#8211; hot or cold.<\/p>\n","protected":false},"author":2,"featured_media":247,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[67,9],"class_list":["post-246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-onion","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":248,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/246\/revisions\/248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/247"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}