Food and prop styling by Goldie Stern
Photography by Felicia Perretti

I am 100 percent the person who will hog all the onions from a roasted vegetable platter. It’s embarrassing, and I do try to be sensitive to those around me, but onions are the best accompaniment to any main dish. Ergo, this recipe. The onions are kept almost whole, and the broth reduces to a gravy consistency, elevating the onion from one in a lineup of many colorful vegetables to its own main event.

SERVES 4–5

• ½ cup vegetable or chicken broth
• ¼ cup soy sauce
• 1 Tbsp honey, plus more for drizzling
• 1 Tbsp onion soup mix
• 1 tsp mustard powder
• 1 tsp parsley
• ½ tsp coarse black pepper
• 2 Tbsp olive oil
• 4 cloves garlic, sliced
• 4–5 Vidalia onions, cut in half along the diameter

In a bowl, mix broth, soy sauce, 1 Tbsp honey, onion soup mix, and spices. Set aside.

Heat olive oil in a small pot. Once it’s very hot, add garlic slices, allowing them to brown for 1–2 minutes. Add the onions, searing them for 2 minutes. Flip and sear on the other side for another 2 minutes. Pour broth mixture over the onions. Drizzle a little more honey on top.

Once the mixture is boiling, turn heat to low, allowing onions to simmer for 30–40 minutes. Flip the onions halfway through the process. Feel free to baste them every now and then.

To serve, put onions on a platter and pour the sauce on top.

(Originally featured in Family Table, Issue 823)