I made these for the first time at Thanksgiving as a side to our vegan friendly ensemble. They were paired with garlic sauteed fresh green beans in lew of the traditional mushroom soup laden green bean casserole. The Hare had fun piercing the onions with whole cloves. It’s always great finding recipes that you can involve your children. Although this dish is very simple, it makes a great presentation and would be perfect paired along side a pork dish.
New Orleans Braised Onions Serves 8 to 10
*Use a large (approximately 5 quart) slow cooker
2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch of dried thyme
Grated zest and juice of 1 orange
1/2 cup vegetable broth
Finely chopped fresh parsley
Hot pepper sauce (I used Cholula Hot Sauce)
1. Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and broth over onions, cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender.
2. Using a slotted spoon, transfer onions to a serving dish and keep warm in a 250 degree oven. Transfer liquid to a saucepan over medium heat. Cook until reduced by half.
3. When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley and pass the hot pepper sauce for each of your guests to determine their own heat.