Braised Onions And Chestnuts Recipes

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BRAISED CHESTNUTS



Braised Chestnuts image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons oil
2 tablespoons butter
1/2 cup onion, finely chopped
1 cup Port wine
Thyme leaves, chopped
2 pounds chestnuts
3 cups chicken stock
Salt and pepper

Steps:

  • Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
  • Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS



Braised Brussels Sprouts, Pearl Onions and Chestnuts image

Categories     Nut     Onion     Vegetable     Side     Braise     Christmas     Winter     Chestnut     Brussels Sprout     Bon Appétit

Yield Serves 12

Number Of Ingredients 7

1/4 cup (1/2 stick) butter
2 pounds pearl onions, blanched 1 minute in boiling water, peeled
1 1/2 cups turkey broth or canned chicken broth
2 bay leaves
2 pounds fresh Brussels sprouts, trimmed or 2 pounds frozen
16 ounces whole roasted chestnuts, in jars
Salt and pepper

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
  • Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
  • Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.

BRAISED CHESTNUT AND PEARL ONION CONFIT



Braised Chestnut and Pearl Onion Confit image

Categories     Onion     Side     Braise     Thanksgiving     Fall     Chestnut     Gourmet     Peanut Free     Soy Free

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 8

10 ounces pearl onions (preferably red)
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 pound in shell or 14 ounces bottled whole)
3/4 stick (6 tablespoons) unsalted butter
1/2 cup chicken broth
2 large celery ribs, sliced 1/2 inch thick
2 large shallots, coarsely chopped (1/2 cup)
1 sprig fresh thyme
3 tablespoons dry white wine

Steps:

  • Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
  • Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
  • While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
  • Gently stir onion mixture into chestnut mixture and season with salt and pepper.

BRAISED ONIONS A LA JULIA CHILD



Braised Onions a La Julia Child image

These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).

Provided by Chef Kate

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb white pearl onion, peeled (may substitute frozen)
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
1/2 cup unsalted beef stock, defatted
salt & fresh ground pepper
1 bay leaf, preferably fresh
1 sprig thyme
2 sprigs parsley

Steps:

  • If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
  • If you are using frozen pearl onions, make sure they are defrosted and drained.
  • Heat the butter and oil in a large skillet and add the onions to the skillet.
  • Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
  • Pour in the stock, add the herbs, and cover.
  • Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
  • Remove the herbs, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 133.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 11.4, Sodium 204.7, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 1.3

BRAISED ONIONS AND CHESTNUTS



Braised Onions and Chestnuts image

Provided by Marian Burros

Categories     side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound chestnuts
2 pounds small white onions
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons corn oil
2 tablespoons glace de viande, or 1/2 cup well-flavored meat stock, reduced to 2 tablespoons
1 cup red wine
Freshly ground black pepper to taste

Steps:

  • With a sharp knife, cut a cross in the rounded side of each chestnut. Bring a large pan of water to a boil. Immerse chestnuts, and let boil for about 3 minutes. Turn off heat, but leave chestnuts in hot water. Extract them one at a time, and remove shell and inner lining that clings to the meat. If necessary, return nuts to hot water, and boil another minute or two. When all chestnuts have been peeled, set them aside.
  • Cut off onion tops. Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking. Peel onions.
  • In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil. When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
  • Add chestnuts to onions and mix well. Add glace de viande, wine and black pepper. When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven. Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape. There should be a small amount of syrupy liquid in the bottom of the pan. If there is too much, place over medium-high heat for a few minutes to reduce. Serve immediately.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

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