Tender Whole Onions Simmer

# Components:

→ Vegetables

01 - 8 small yellow onions, peeled

02 - 4 garlic cloves, smashed

→ Broth & Seasonings

03 - 4 cups vegetable broth

04 - 2 tablespoons unsalted butter

05 - 1 bay leaf

06 - 1 sprig fresh thyme

07 - ½ teaspoon black peppercorns

08 - ½ teaspoon smoked paprika

09 - ½ teaspoon salt, adjusted to taste

→ Fresh Herbs & Garnish

10 - 2 tablespoons fresh parsley, finely chopped

11 - 1 teaspoon fresh chives, snipped

# Directions:

01 - In a large pot, melt the butter over medium heat. Add smashed garlic and sauté until fragrant, approximately 1 minute.

02 - Add peeled onions and sauté for 2 to 3 minutes, turning to coat evenly in butter.

03 - Pour in the vegetable broth. Add bay leaf, thyme sprig, peppercorns, smoked paprika, and salt.

04 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 to 30 minutes, or until onions are tender when pierced with a knife.

05 - Remove bay leaf and thyme sprig. Taste broth and adjust salt as needed.

06 - Serve whole onions in bowls with plenty of broth. Garnish with fresh parsley and chives.

07 - Enjoy hot with a spoon for the broth and fork for the onions, perfect for interactive textural eating.

# Expert Advice:

01 -

It's surprisingly meditative: there's something almost therapeutic about the slow simmer and the gentle way the onions yield to your spoon.
Pure simplicity that tastes luxurious: butter, broth, and time do the heavy lifting so you don't have to.
Naturally vegetarian and gluten-free: no substitutions or apologies needed.

02 -

Don't peel the onions until right before cooking: they oxidize quickly and can develop an off flavor if left sitting too long; I learned this the hard way on my second attempt.
Keep the heat gentle and patient: boiling them hard makes the onions fall apart and clouds your beautiful broth; the whole point is tender flesh that holds its shape.

03 -