Category:
Savoury

Braise of Onions, Leeks and Shallots

Ingredients:

leeks
shallots
onions
oil
white wine vinegar
golden molasses
Madeira wine
sage
coriander seed
fresh dill

Split four nice leeks almost all the way down through their leaves to the corm but leave them in one piece. Wash very carefully, they often contain sand. Trim them so that as much green as white remains.
Peel twelve shallots, and four nice onions. Best for this dish are the expensive silvery-skinned salad onions, but yellow cultivars will do fine as well. Quarter the onions.
Oil a casserole or cocotte of a suitable size to tightly contain all the corms in one layer, and arrange them in it.
In a small saucepan combine a teaspoon of white wine vinegar with a teaspoon of golden molasses, a tablespoon of Madeira wine (Malmsey would be fine,) a pinch of rubbed sage, and a quarter teaspoon of ground coriander seed. Pour this over the vegetables and bake in a low to moderate oven for forty-five minutes, turning them once.
Baste from time to time, and add a little boiling water if necessary to preclude burning. Send directly to the table in the hot dish. Sprinkle with a little chopped fresh dill.

Notes:

Recipe Index

More Savouries:

Broiled Grapefruit | Anticuchos Without Heart | Squashelottes | Roasted Vegetables | Chayotes in Pepitas | Mushroom Fried Rice | Braised Parsnips and Peas |