Boiled Onions

Whole onions simmered until fork-tender, surrounded in a simple milk-and-butter broth, Boiled Onions is a simple classic New England dish that serves up big, delicious flavor.
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Everyone has those classic Thanksgiving dishes that grace their tables every year, right? You know, the ones that are just such a tradition that the table just doesn't look right without them?

Well, for my Mom growing up, the New England classic Boiled Onions were that dish. Whole onions simmered until fork-tender, surrounded in a simple milk-and-butter broth ... they were a dish my grandmother made every Thanksgiving without fail.

It's a tradition my Mom continued for our own Thanksgiving dinner when I was a kid. -- And I absolutely loved them. It's amazing that such simple ingredients ... just onions, milk, butter, salt, and pepper ... can come together to create such deliciousness.  But truly they do.

My favorite part? -- The broth. The milk broth picks up a subtle oniony flavor from the onions that just tastes so good. I could gobble up just that with a spoon, for sure.

Several years ago, our Thanksgiving boiled onions tradition was replaced with a baked Creamed Pearl Onion Gratin that I adore, too. But boiled onions will always hold a very special place in my heart.

 

Boiled Onions Ingredients:

Four very simple ingredients come together to deliver up big flavor in this classic dish. To whip up a pot of boiled onions, you'll need:

• Yellow onions - Basic yellow onions do the trick in this simple dish! Choose small-to-medium-sized onions that are close in size to one other to allow for even cooking.

• Milk - Forms the base of the onions' delicious broth. Regular whole milk delivers up the richest flavor, however lower fat milk options work just fine, as well.

• Butter - Brings richness and wonderful flavor to the simple broth.

• Salt & pepper -  Seasons and heightens the flavor of the onions.

How to Make Boiled Onions:

Boiled onions are truly quite easy to prepare.

Start by simply peeling some onions and leaving them whole, taking care to not cut into the layers beneath the skin as you peel. 

Place the peeled onions in a pot along with enough water to cover, and bring the pot to a boil. Then allow the onions to simmer gently until they're fork-tender and soft, but not broken and falling apart.

Drain the onions in a colander, and then return them to the warm pot along with some milk and butter.  Warm the milk and, finally, season with a little salt and pepper to-taste.

That's it! Quite simple, indeed.

Serve the onions in individual bowls with a little milk broth spooned over them, and a little sprinkle of salt and pepper on top.

Now if you're like me, you'll want a little extra of that delicious broth. -- That's the best part!

Check out these other super tasty onion dishes:

• Baked Onions
• Baked Onions in the Microwave
• Southern Vidalia Onion Casserole
• Cheesy Sweet Onion Bake
• Creamed Pearl Onion Gratin
• Marinated Vidalia Onion Salad
• Marinated Vidalia Onion & Tomato Sandwich
• Hot Onion Souffle Dip
• Sausage & Balsamic-Caramelized Onion Pizza
• More side dishes

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Side Dishes

Yield: about 6 servings

Author: Tracey | The Kitchen is My Playground

Boiled Onions

Whole onions simmered until fork-tender, surrounded in a simple milk-and-butter broth, Boiled Onions is a simple classic New England dish that serves up big flavor.

prep time: 15 Mcook time: 50 Mtotal time: 65 M

ingredients:

• 12 small-to-medium-sized yellow onions
• 2 ½ c. milk
• 2 T. butter
• salt & pepper, to taste
• chopped fresh parsley {optional}

instructions:

How to cook Boiled Onions

1. Peel onions, leaving them whole.
2. Place peeled onions in a saucepan and add enough water to cover. Bring to a boil; reduce heat and simmer, covered, until onions are soft and tender but not falling apart (about 45 minutes, depending on size of the onions).
3. Drain onions in a colander.
4. Return drained onions to the pot and place over medium heat. Add milk and butter. Heat until butter is melted and milk is warm, but do not allow to boil. Season with salt and pepper, to taste.
5. Serve in individual bowls with some of the warm milk poured over the onions. Sprinkle each serving with chopped parsley, if desired.

TRACEY'S NOTES

1. Onions may be cooked ahead of time and reheated with the milk broth. Cook and drain onions, as directed. Refrigerate in the pot. When ready to serve, add milk and butter to the pot and reheat over medium heat, being mindful to not let the milk boil.

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