- Serves 6
- 20 1 inch peeled white onions (boiler onions, usually sold in a net bag)
- 1 1/2 Tbsp. butter
- 1/2 Tbsp. olive oil
- 1/2 cup of either: brown stock, red or white wine, or water
- salt and pepper to taste
- 4 parsley sprigs
- 1 bay leaf
- 1/4 tsp. thyme, tied in cheesecloth
1.Melt the butter and add the oil over moderate heat in a pressure cooker.
2.When the mixture is bubbling, add the onions and sauté for 4 minutes, ensuring even browning.
3.Pour in the liquid. Season and add herbs.
4.Close and lock the pressure cooker lid in place.
5.Heat on high until pressure builds and the indicator rod rises to show maximum pressure.
6.Turn heat to low. Cook for 5 minutes.
7.Release the pressure by slowly pressing the button on the handle.
8.Once all pressure is released, open the lid.
9.Remove herb bouquet. Let cool down before serving.
10.Onions should retain their shape but be very tender. Delicious served with sauteed mushrooms.