- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I am 100 percent the person who will hog all the onions from a roasted vegetable platter. It’s embarrassing, and I do try to be sensitive to those around me, but onions are the best accompaniment to any main dish. Ergo, this recipe. The onions are kept almost whole, and the broth reduces to a gravy consistency, elevating the onion from one in a lineup of many colorful vegetables to its own main event.
1/2 cup Manischewitz Vegetable or chicken broth
1/4 cup Glicks Soy Sauce (or gluten free soy sauce)
1 tablespoon honey, plus more for drizzling
1 tablespoon onion soup mix
1 teaspoon mustard powder
1 teaspoon parsley
1/2 teaspoon coarse black pepper
2 tablespoons Gefen Olive Oil
4 cloves garlic, sliced
4–5 Vidalia onions, cut in half along the diameter
In a bowl, mix broth, soy sauce, one tablespoon honey, onion soup mix, and spices. Set aside.
Heat olive oil in a small pot. Once it’s very hot, add garlic slices, allowing them to brown for one to two minutes. Add the onions, searing them for two minutes. Flip and sear on the other side for another two minutes. Pour broth mixture over the onions. Drizzle a little more honey on top.
Once the mixture is boiling, turn heat to low, allowing onions to simmer for 30–40 minutes. Flip the onions halfway through the process. Feel free to baste them every now and then.
To serve, put onions on a platter and pour the sauce on top.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger
How Would You
Rate this recipe?
Please log in to rate
Reviews