Tender Whole Onions Broth (Print version)

Whole onions cooked slowly in a buttery, spiced broth with fresh herbs for deep flavor and texture.

# What You Need:

→ Vegetables

01 - 8 small yellow onions, peeled
02 - 4 garlic cloves, smashed

→ Broth & Seasonings

03 - 4 cups vegetable broth
04 - 2 tablespoons unsalted butter
05 - 1 bay leaf
06 - 1 sprig fresh thyme
07 - ½ teaspoon black peppercorns
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt, plus additional to taste

→ Fresh Herbs & Garnish

10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 teaspoon fresh chives, snipped

# How to Make:

01 - In a large pot, melt the unsalted butter over medium heat. Add smashed garlic and sauté until fragrant, approximately 1 minute.
02 - Add peeled onions and sauté for 2 to 3 minutes, turning to coat evenly in the melted butter.
03 - Pour in the vegetable broth. Add bay leaf, thyme sprig, black peppercorns, smoked paprika, and salt.
04 - Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for 25 to 30 minutes, or until onions are tender when pierced with a knife.
05 - Remove the bay leaf and thyme sprig. Taste the broth and adjust salt to your preference.
06 - Serve whole onions in individual bowls with generous amounts of broth. Garnish each serving with fresh parsley and chives.
07 - Enjoy the dish hot, using a spoon for the broth and a fork for the onions, savoring the textural and aromatic experience.

# Expert tips:

01 -
  • The onions collapse into silky, spoonable tenderness that's somehow both elegant and deeply satisfying.
  • It's the kind of meditative, tactile eating experience that slows you down—perfect for when you need to actually taste your food instead of just consuming it.
  • Minimal prep means more time to relax, and the smell alone makes your whole kitchen feel intentional and warm.
02 -
  • Whole onions need even cooking, so choose ones that are roughly the same size; one giant onion will stay firm while smaller ones turn to mush.
  • The paprika and peppercorns are doing quiet work—they're not meant to shout, so don't double them thinking nothing is happening until you taste it.
03 -
  • Use a pot with a tight-fitting lid; a loose one means too much evaporation and your broth thins out by the end.
  • If you're making this ahead, reheat it gently—high heat can break the delicate texture the onions have achieved and make them mushy instead of tender.
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