CookEat Recipe
Glazed Onions
Small whole white onions cooked under buttered paper and finished with a demi-glace glaze.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure two tablespoons of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Lower the conventional oven to 350°F. Carefully peel the twenty-four very small sound white onions, choosing ones of about the same size where possible. Lightly butter a saucepan suitable for both stovetop and oven, using a little of the additional butter, and arrange all the onions in one layer on the bottom. Add the separate one gill cold water, half teaspoon salt, two saltspoons finely ground white pepper, half teaspoon pure icing sugar and separate half ounce butter.
Step 6
Cut food-safe baking parchment rated for at least 350°F to fit inside the pan without overhanging. Butter it lightly with more of the additional butter and lay it directly over the onions. Bring to a brisk boil on the stovetop for five minutes, keeping the paper clear of the burner and flame. Transfer the pan to the oven and bake until the water has completely evaporated, checking toward the end to prevent scorching.
Step 7
Remove the pan from the oven and take off the paper. Add the entire hot loosened two-tablespoon demi-glace portion to the onions. Heat gently for three minutes, carefully shaking the pan to coat the whole onions in the glaze, then serve hot.
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