Peppering you with the good things in life!
I am constantly on a diet. Usually one limiting carbs. I am always looking for something to serve as a main dish that is filling, low in carbs, and satisfying. This recipe for Stuffed Mushroom Caps does that and more. This recipe is an “add …
I read the article showing fish is healthy and we need to increase our consumption for heart, brain and weight loss health. But I don’t usually like the taste of it. My idea of fish is submerged in a batter and then have all the …
Here is the recipe for the Brown Braised Onions. I serve these alongside the Boeuf Bourguignon and risotto
The onions are just above the risotto.
Brown Braised Onions
approximately 20 boiler onions (small white onions, usually in a bag in the produce section) – peeled
2 T butter
2 T olive oil
1/2 c beef or chicken stock
1 herb bouquet – 1 bay leaf, 1 clove of garlic (smashed), 4 sprigs of thyme
2 sprigs of flat leaf parsley tied into a piece of rinsed cheese cloth.
In a large skillet, melt the butter and add the olive oil. Heat until bubbling. Add the onions and roll them around in the skillet over medium heat until the onions are browned as evenly as possible. Be careful not to break up the onions.
Pour the beef stock into the skillet and add the herbs. Reduce the heat to simmer and cover. Cook slowly for 45 minutes or until the stock has evaporated. Remove the herb bundle and serve.