Browned Onions For Mashed Potatoes Recipe

1. 1

   Combine the onions, butter and stock in a heavy, deep skillet.

2. 2

   Cover and bring to a boil.

3. 3

   Reduce the heat slightly and simmer briskly for 10 min.

4. 4

   Uncover.

5. 5

   Simmer for approximately 35 - 40 min, stirring occasionally, till the liquid is almost gone.

6. 6

   Cook for a few more min, stirring constantly.

7. 7

   The onions will begin to stick just a bit.

8. 8

   Keep cooking and stirring for a few min more, using your wooden spatula to scrape up the browned deposits which form on the bottom of the skillet.

9. 9

   Turn the heat up a bit more and let the onions begin to burn.

10. 10

    Not scorching - just a little gentle burning and sticking on the bottom of the skillet.

11. 11

    Splash in the wine and boil till it is just about evaporated, stirring and scraping up the browned bits vigorously.

12. 12

    Season with salt and pepper to taste.

13. 13

    Remove from the heat.

14. 14

    Serve at once over mashed potatoes.

15. 15

    Well covered it will keep in the refrigerator for days.

* Per serving · 4 servings · Values may vary.

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