Prudence's Brown Braised Onions with Smoked Mushrooms
Many people have creamed onions at Thanksgiving, but I make this instead. It has become a traditional dish at our Thanksgiving and Christmas Dinner and my family would riot if I didn't make them. It is super easy and can be made days ahead or even frozen. It is excellent alongside any simply roasted meat.
Yield: Side servings for 6-8 (but make double just in case)
7 oz (1/2 bag) of frozen white onions
10 ounces of fresh mushrooms (crimini or baby bellas), left whole or cut in half if large
2 tablespoons butter
1/2 cup heavy cream
Salt to taste
5 drops liquid smoke to taste
1/2 teaspoon chopped parsley for garnish
Defrost the onions and let drain well. Melt 1 tablespoon of butter in a medium sauté pan. Over medium-high heat, sauté the onions for 5 minutes or until beginning to brown. Remove the onions from the pan and hold aside.
In the same pan, melt the other tablespoon of butter and add the fresh mushrooms. Sauté the mushrooms over medium-high heat for 5 minutes or until lightly browned. Return the onions to the pan. Add the heavy cream and simmer uncovered over medium heat until the mushrooms are soft and most of the liquid has evaporated - about 5 minutes.
Continue simmering to reduce the cream to coat the mushrooms and onions. Cooking further can cause the cream to break and be oily. If that happens add a little water and stir and the sauce will come back together. Salt to taste, sprinkle with parsley and serve.
*Can be made up to 2 days in advance and refrigerated. Gently heat before serving. Freezes well.
* Liquid smoke is a natural product and can be found in most supermarkets.