Ingredients
Scale
Ingredients:
For the Onion Boil:
- 4 large onions (yellow or white), peeled and left whole
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary (optional)
- 2 tbsp unsalted butter or olive oil (optional for richness)
For Garnish (Optional):
- Fresh parsley, chopped
- A squeeze of lemon juice
- Grated Parmesan cheese
Instructions
Preparation:
1: Prepare the Onions
- Peel the onions, keeping them whole to retain their shape.
- If desired, trim the root ends slightly so they sit flat in the pot.
2: Simmer the Onions
- In a large pot, combine the broth, water, garlic, bay leaves, salt, black pepper, and thyme or rosemary (if using).
- Bring to a gentle boil over medium heat.
- Carefully add the whole onions and reduce the heat to a low simmer.
- Cover and cook for 30–40 minutes, or until the onions are very tender and can be pierced easily with a fork.
3: Add Final Touches
- If using, stir in butter or olive oil for extra richness.
- Remove the bay leaves and discard them.
4: Serve & Garnish
- Place the whole onions in bowls and ladle some broth over them.
- Garnish with fresh parsley, a squeeze of lemon juice, or grated Parmesan cheese for extra flavor.
- Serve warm and enjoy!
- Prep Time: 5 minutes
- Cook Time: 30–40 minutes
Nutrition
- Calories: 110
- Sodium: 350mg
- Protein: 2g