Use Chicken Stock for Braised Onions

Braised spring onions, cooked in chicken stock, are excellent combined with country ham.


| November/December 2012


Another tasty side dish features Vidalia onions and ham crumbles. From the files of Chef Gerry Klaskala of Aria in Atlanta, this recipe might stand as a main entrée as well. 

MAIN ARTICLE:
Vidalia Onion Committee Offers Recipes
 

Slow Braised Vidalia Spring Onions With Country Ham Crumble

Prep time: 1 hour

Cook time: 45 minutes



2 teaspoons butter
1 tablespoon garlic, minced
1 tablespoon ginger, minced
4 ounces country ham, thinly sliced and finely chopped (ham may be thinly sliced and roughly chopped and then placed into food processor and pulsed until finely chopped)
1 teaspoon crushed red pepper flakes
4 Vidalia onions, cut in half; leave 2 to 3 inches of stem
1/2 teaspoon kosher salt
1 tablespoons olive oil
1 teaspoon butter, unsalted
1/3 cup chicken stock

Heat heavy bottom skillet. Add butter and garlic; cook until fragrant and garlic is just beginning to brown. Add ginger and cook for another minute. Add country ham and continue to cook and stir.







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