Slow Cooked Onions with Tarragon Mustard Sauce Recipe
Ingredients
| 2 tablespoons white wine vinegar or tarragon vinegar | ||
| 2 tablespoons Dijon-style mustard | ||
| Olive oil | 1/3 Cup (16 tbs) (For the tarragon mustard sauce:) | |
| 1 teaspoon dried | 2 Tablespoon, chopped (For the tarragon mustard sauce:) | |
| Salt | 1/4 Teaspoon (For the tarragon mustard sauce:) | |
| Ground pepper | 1 Pinch (For the tarragon mustard sauce:) | |
| Yellow onions | 4 (For the onions:) | |
| Olive oil | 3 Tablespoon (For the onions:) | |
| Salt | 1/2 Teaspoon (For the onions:) | |
| Ground pepper | 1/4 Teaspoon (For the onions:) | |
Directions
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the tarragon mustard sauce, in a small bowl, whisk together the vinegar and mustard.
Slowly add the olive oil, whisking constantly to form a smooth, creamy sauce.
Whisk in the tarragon, salt and pepper.
Cover and set aside.
To prepare the onions, peel them carefully; take care to keep their layers intact at the root ends, which will help hold them together during cooking.
Using a sharp knife and starting at the stem end, slice an X in each onion to within about 1 inch (2.5 cm) of the root end.
In a large bowl, toss the onions with the olive oil, salt and pepper.
Place the onions on the center of the rack, cover the grill and open the vents halfway.
Cook, turning the onions every 15-20 minutes, until they are tender when pierced with the tip of a sharp knife, 45-50 minutes total.
To serve, transfer the onions to a platter and drizzle some of the sauce over them.
Serve hot, warm or at room temperature.
Pass the remaining sauce at the table.
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the tarragon mustard sauce, in a small bowl, whisk together the vinegar and mustard.
Slowly add the olive oil, whisking constantly to form a smooth, creamy sauce.
Whisk in the tarragon, salt and pepper.
Cover and set aside.
To prepare the onions, peel them carefully; take care to keep their layers intact at the root ends, which will help hold them together during cooking.
Using a sharp knife and starting at the stem end, slice an X in each onion to within about 1 inch (2.5 cm) of the root end.
In a large bowl, toss the onions with the olive oil, salt and pepper.
Place the onions on the center of the rack, cover the grill and open the vents halfway.
Cook, turning the onions every 15-20 minutes, until they are tender when pierced with the tip of a sharp knife, 45-50 minutes total.
To serve, transfer the onions to a platter and drizzle some of the sauce over them.
Serve hot, warm or at room temperature.
Pass the remaining sauce at the table.
Chef
