Braised Onions And Chestnuts Recipes

Steps:

• Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
• Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

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.

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.

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.

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.

Steps:

• Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
• Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
• note:.
• Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.