Onions roasted in chicken soup aka Orbs of Joy
However mature we are, a recipe called 'Orbs of Joy' is always going to get a snigger. I imagine it will also generate some interesting traffic from Google.
That aside, it is one of the simplest recipes for a delicious side-dish and comes from Fergus Henderson's Beyond Nose to Tail: A Kind of British Cooking: Part II. I used it recently as a side-dish to a bollito misto.
I have tweaked his recipe slightly. He uses chicken stock, but I went for a more intense flavour and used chicken soup - it also happened to be what I had to hand. However, to compensate, I use less liquid than he recommends.
You'll end up with a sweet, caramelised, soft onion. I imagine that whole fresh cloves of garlic would be pretty special cooked in the same way, or perhaps turnips. The world is your oyster etc etc.
So prepare yourself for this recipe, it's a toughy. Or not.
Reckon on 1 red onion per person.
- Red onions
- Chicken soup
Peel the onions and place in an oven proof dish.
Pour over the chicken soup. I did it to about one-third to a half the depth of the onion. In his recipe, Henderson, using chicken stock, suggests almost covering the onions in stock.
Braise them in a medium oven for about half an hour or until they are nice and gooey.